Gochujang Chicken Bao & Bacon Potato Salad

• Meanwhile, thinly slice pea pods lengthways.
• Finely chop garlic.
• Thinly slice spring onion.
• Cut bacon into 1cm pieces.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning, a drizzle of olive oil and a pinch of 
pepper.
• In a small bowl, combine gochujang, garlic and soy 
sauce mix. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook bacon until golden, 5-6 minutes. 
• Transfer bacon to the saucepan with potato.  

• To the bowl with chicken, add cornflour. Toss 
chicken to coat.
• Wipe out the frying pan, then return to medium-high 
heat with a generous drizzle of olive oil. When oil 
is hot, dust off any excess flour and cook chicken, 
tossing occasionally, until browned and cooked 
through, 5-6 minutes. Transfer to a paper 
towel-lined plate.
• Wipe out the frying pan, then return to medium
high heat. Return chicken to the pan, then add 
gochujang mixture, tossing, until well combined, 
1 minute.  
TIP: Chicken is cooked through when it is no longer pink 
inside. 

• While chicken is cooking, place gua bao buns on a 
microwave-safe plate and cover with a damp paper 
towel. Microwave on high for 1 minute. 
• Set aside to rest for 1 minute.
• To the saucepan with potatoes, add garlic aioli and 
mix to combine. Season to taste with pepper.