Bao Buns with BBQ Chicken
with sweet & sour cucumber, cabbage & carrot | 2 servings
Super simple, delicious recipes for any time of day, including a recipe card and portioned ingredients.
This week, make your own bao buns - a flavourful Chinese invention for easily eating an often sweet and sticky sauce on the go. In other words, street food-proof and perfect for in between meals!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
4 piece
Bao buns
(Contains: Tarwe, Gluten)
1 piece
Persian cucumber
50 g
BBQ Sauce
(Contains: Mosterd)
5 milliliters
Soy sauce
(Contains: Tarwe, Gluten, Soja)
50 g
Slaw mix
100 g
Chicken thigh strips
Not included in your delivery
1 tablespoon
Sunflower oil
2 tablespoon
White wine vinegar
1 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the cucumber into thin sticks about 5cm long.
- In a bowl, mix 1 tsp sugar with 2 tbsp white wine vinegar. Add the cucumber and season with salt. Mix well and set aside until serving, stirring occasionally to combine the flavours.
- Heat 1 tbsp sunflower oil in a frying pan over medium-high heat. Add the chicken thigh strips and fry for 5 - 6 minutes until golden brown.
- Add the barbecue sauce and 1 tsp soy sauce and mix everything together.
- Boil a shallow layer of water in a large pot or saucepan with a lid.
- Line a sieve or colander with some kitchen paper and place this over the pan, making sure it doesn't touch the water.
- Put the bao buns in the sieve/colander, then put the lid on and let them steam for 3 - 4 minutes (see Tip).
Tip: take care that the buns don't get wet when you take the lid off the pan!
- Spread the mayo onto the inside of both buns.
- Stuff the buns with the chicken, slaw mix and quick-pickled cucumber.
