Korean-Inspired Chicken Bao Buns
with kimchi sauce, smashed broccoli & gomashio
Every country has its own street food: a quick bite you can get on every street corner. Easy to make and packed with authentic flavours - enjoy the local dishes of your favourite destinations with our Streetfood recipes.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
3 piece
Bao buns
(Contains Wheat)
1 piece
Chicken breast
20 g
Kimchi sauce
½ sachet(s)
Korean-style spice mix
(Contains Wheat, Sesame, Soy)
½ sachet(s)
Gomashio
(Contains Sesame)
½ piece
[Persian] cucumber
180 g
Broccoli
5 g
Fresh coriander
(May be present Celery)
½ piece
Garlic
10 milliliters
Soy sauce
(Contains Soy, Wheat)
5 milliliters
Sesame oil
(Contains Sesame)
Not included in your delivery
½ tablespoon
Olive oil
25 g
Flour
2 tablespoon
Sunflower oil
1 tablespoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
1 teaspoon
Sugar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Boil a pan with plenty of water for the broccoli. Cut the head of the broccoli into florets and then dice the stem. Cook the broccoli for 2 - 3 minutes, then drain and rinse with cold water. Pat dry with kitchen paper, then spread evenly over a parchment-lined baking sheet. Use the base of a glass to press down carefully so as to flatten the broccoli, but don't let it fall apart.
Drizzle over the olive oil and half of the Korean-style spices. Roast the broccoli in to oven for 12 - 14 minutes. Meanwhile, slice the cucumber and transfer to a bowl. Add the white wine vinegar and the sugar, then toss well to combine. Set aside until serving, tossing again every so often.
Pat the chicken dry with kitchen paper and then cut into 2cm chunks. Season to taste with salt and pepper. In a large bowl, combine the flour with the rest of the Korean-style spices and then add 30ml water per person, so as to make a batter. Heat the sunflower oil in a lidded frying pan over medium-high heat. Check if the pan is hot enough by dropping a little of the batter into the oil. If the oil immediately starts bubbling, then it is hot enough to fry the chicken.
Prepare a plate lined with kitchen paper. Coat the chicken with the batter and then transfer carefully to the frying pan. Fry the chicken for 5 - 6 minutes until golden-brown, carefully turning it halfway through cooking.
Crush or mince the garlic and transfer to a saucepan. Add the kimchi sauce, sesame oil, soy sauce and honey, then mix well to combine and place the saucepan over medium-high heat. Allow the sauce to cook gently into a thick sauce. Meanwhile, bake the bao buns in the oven alongside the broccoli for the final 2 - 3 minutes of cooking time. Roughly chop the coriander.
Serve the broccoli on plates and garnish with the gomashio. Spread some of the sauce inside the bao buns and then fill the buns with the cucumber and the fried chicken. Drizzle over the rest of the sauce and garnish with the coriander.