Korean-Inspired Chicken Bao Buns
with kimchi sauce, gomashio slaw & coriander
Every country has its own street food: a quick bite you can get on any corner. Easy to make and packed with authentic flavours - enjoy the local dishes of your favourite destinations with our street food 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
5 g
Fresh coriander
(May be present Celery)
½ piece
Garlic
5 milliliters
Sesame oil
(Contains Sesame)
100 g
Slaw mix
½ piece
Onion
Not included in your delivery
25 g
Flour
30 milliliters
Sunflower oil
30 milliliters
Water
1 tablespoon
Honey [or plant-based alternative]
1 tablespoon
White wine vinegar
2 teaspoon
Sugar
1 tablespoon
[Plant-based] mayonnaise
1 tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. In a bowl, combine the white wine vinegar with the sugar. Slice the cucumber and cut the onion into half rings, then transfer both to the bowl. Season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.
In a salad bowl, combine the mayonnaise with the slaw mix and the gomashio. Season to taste with salt and pepper.
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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 Korean-style spices with the flour and the water, so as to make a batter (see pantry for amounts). Heat the sunflower oil in a frying pan over medium-high heat. Check if the oil is hot enough by adding a drop of batter to the pan. If it starts bubbling immediately, it's 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 (see Tip). Fry the chicken for 5 - 6 minutes until golden-brown, carefully turning halfway.
Tip: if the oil spatters, reduce the heat and carefully cover with the lid.
Crush or mince the garlic and transfer to a saucepan over medium-high heat. Add the sesame oil, soy sauce, kimchi sauce* and honey, then mix well to combine. Allow to reduce gently for 1 - 2 minutes into a thick sauce. Meanwhile, bake the bao buns in the oven for 4 - 5 minutes. Roughly chop the coriander in the meantime.
*Take care, this ingredient is spicy! Add gradually as preferred.
Spread some of the sauce inside the bao buns and then fill with the pickled vegetables, the slaw and the fried chicken. Drizzle over the rest of the sauce and garnish with the coriander.