Korean-inspired Chicken Bao

Name: Korean-inspired Chicken Bao with gochujang aioli and cabbage slaw
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 2 sachet(s) Gochujang Paste; 1 sachet(s) Aioli; 1 unit(s) Cabbage; 1 sachet(s) Sweet Asian Sauce; 1 sachet(s) Honey; 1 pack(s) Breadcrumbs; 260 grams Diced Irish Chicken Breast; 1 unit(s) Scallion; 500 grams Baby Potatoes; 1 sachet(s) Sesame Seeds; 1 sachet(s) Dried Chilli Flakes; 6 unit(s) Bao Buns; 1 unit(s) Egg; ¼ tsp Salt; ½ tbsp Oil; to taste Salt; to taste Pepper; to taste Oil; to taste Water

with gochujang aioli and cabbage slaw

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A bao is a type of bun that's popular in many Chinese cuisines. It's charasterically soft and squishy and is designed to be filled with all sorts of wonderful stuff. Baos can be cooked in many different ways, and this recipe allows for two methods so you can customise your cooking to suit your preference.

Tags:

Extra spicy

•Egg(s) not included

Allergens:

Soya

•Egg

•Mustard

•Wheat

•Sesame

The quantities provided above are averages only.

Total Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

2 sachet(s)

Gochujang Paste

(Contains Soya)

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 unit(s)

Cabbage

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat May be present Crustaceans)

1 sachet(s)

Honey

1 pack(s)

Breadcrumbs

(Contains Wheat)

260 grams

Diced Irish Chicken Breast

1 unit(s)

Scallion

500 grams

Baby Potatoes

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Dried Chilli Flakes

6 unit(s)

Bao Buns

(Contains Wheat May be present Milk)

Not included in your delivery

1 unit(s)

Egg

¼ tsp

Salt

½ tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Nutrition Values

Energy (kJ)4963 kJ

Energy (kcal)1186 kcal

Fat31.4 g

of which saturates4.9 g

Carbohydrate165.7 g

of which sugars33.1 g

Dietary Fiber7.6 g

Protein60.2 g

Cholesterol0 mg

Salt4.54 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Sheet with Baking Paper

•Colander

•Pot with Lid

Cooking Steps

Preheat oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes (quarter larger pieces).
On a lined baking tray, toss with salt, pepper, chilli flakes, half the sesame seeds and a drizzle of oil.
Spread out in a single layer.
Roast on the top shelf for 25-35 mins.

Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice.
Trim and thinly slice the scallion.
To make your slaw, mix the sweet Asian sauce, 1 tsp oil (per 2P) and ¼ tsp salt (per 2P). Toss the cabbage through the dressing. Season to taste with salt and pepper.
In a small bowl, mix the aioli, honey and gochujang.
Beat one egg (per 2P) in a bowl. In another bowl, season the breadcrumbs with salt and pepper.

Season the chicken with salt and pepper.
Add the chicken to the bowl with the egg and toss to coat.
Next, toss the chicken through the breadcrumbs. Ensure it's well-coated. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Arrange the chicken in a single layer on a separate lined baking tray.
Drizzle a little oil over the chicken.
Bake in the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.

Place the bao (three at a time) onto a plate.
Microwave (covered) for 1 min.
Keep covered until serving.

TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.