Peanut Chicken & Coconut Chilli Bao Buns
with Sesame Sweet Potato Fries & Corn Cobs
- Sesame
- Peanuts
- Soy
- Gluten
- Wheat
- Eggs
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
- Cashew
Our favourite little bao buns are back and better than ever. Pack them in with Southeast Asian chicken and slaw and serve them with sesame sweet potato fries and sweet and salty corn and you'll have a dish that makes you sing!
Ingredients
2
sweet potato
1 cob
corn
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1
pear
½
lime
1 packet
chicken thigh
1 sachet
Southeast Asian Spice Blend
1 packet
peanut butter
(Contains: Peanuts May be present: Sesame, Almond, Brazil nut, Cashew)
1 packet
deluxe salad mix
6
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy)
1 packet
coconut sweet chilli mayonnaise
(Contains: Eggs May be present: Cashew, Almond, Walnut, Macadamia)
1 packet
coriander
Not included in your delivery
olive oil
¼ cup
water
½ tsp
brown sugar
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Cut corn cob in half. • Place sweet potato on a lined oven tray. Sprinkle over mixed sesame seeds, drizzle with olive oil, season with salt and toss to coat. • Add corn to oven tray. Drizzle with olive oil, season with salt and turn to coat. • Roast until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide veggies between two trays.
• While the corn is roasting, thinly slice pear into wedges. • Slice lime into wedges. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, Southeast Asian spice blend and a drizzle of olive oil. • In a small bowl, combine peanut butter, the water, brown sugar and half the soy sauce mix.
• When the corn has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing, until browned, 5-6 minutes. • Remove pan from heat and stir in the peanut butter mixture, until slightly thickened, 1 minute.
• Meanwhile, in a large bowl, combine a good squeeze of lime juice and remaining soy sauce mix. Add deluxe salad mix and pear and toss to combine. Season.
• Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
• Uncover baos then gently halve the buns and spread with coconut sweet chilli mayonnaise. Fill with Southeast Asian chicken and some slaw. • Divide baos, sesame sweet potato fries and corn cobs between plates. Serve with any remaining lime wedges and tear over coriander. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the peanut chicken and coconut chilli mayo combo, calling it a flavour explosion with unexpected tastes coming together well.
- Ease of prep: Some found it fiddly to assemble and messy to eat, suggesting extra napkins. A few mentioned challenges getting the bao buns to the right consistency.
- Suggestions: Several recommend roughly chopping the pear instead of slicing for easier bao filling. Some preferred steaming the buns over microwaving for better texture.
- Leftovers: Many enjoyed leftovers the next day, with some saying the flavours improved. A few bought extra bao buns to use with remaining fillings.
- Portions: Most found it very filling, with some saying it could serve 3-4 people. A few wished for more chicken or bao buns.
