Fiery Korean-inspired Chicken Bao
with gochujang aioli and cabbage slaw
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.
Ingredients
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)
2 pack(s)
Breadcrumbs
(Contains Wheat)
260 grams
Diced 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
Utensils
Instructions
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Quarter the potatoes lengthways to make wedges.
- 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 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.
- Place a pan over high heat with 2cm oil coating the bottom.
- Once the oil is hot, add the chicken to the pan.
- Fry until golden brown and cooked through, 6-8 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Once cooked, transfer to a plate lined with kitchen paper.
TIP: Allow the oil to get nice and hot before adding the chicken so it can crisp up properly.
- 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.
- Divide the sesame potatoes between plates.
- Fill each bao bun with crispy chicken and Asian slaw.
- Drizzle the gochujang aioli over the top.
- Finish with a scattering of scallion and remaining sesame seeds.
- Serve any remaining slaw on the side.
