Korean Garlic-Soy Chicken Bao Bun Banquet

• Meanwhile, thinly slice cucumber into rounds.
• Trim and roughly chop pea pods.
• Thinly slice spring onion.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, garlic paste 
and a drizzle of olive oil. Season with pepper and 
set aside.
• SPICY! This is a mild stir-fry sauce, but use less if 
you’re sensitive to heat. In a small bowl, combine 
Korean stir-fry sauce and a splash of water. 

• When fries have 10 minutes remaining, in a second 
medium bowl, combine cornflour and the plain 
flour. Add chicken and toss to coat.
• In a large frying pan, heat a generous drizzle of olive 
oil over medium-high heat.
• When oil is hot, dust off any excess flour from 
chicken, then cook, tossing occasionally, until 
browned and cooked through, 5-6 minutes. Transfer 
to a paper towel-lined plate. 
TIP: Chicken is cooked through when it’s no longer pink 
inside! 

• Wipe out frying pan and return to medium-high 
heat.
• Return chicken, then add Korean stir-fry sauce 
mixture, tossing until well coated. 

• 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.
• In a large bowl, combine cucumber, pea pods, 
mixed salad leaves, lime & chilli mayo and a 
drizzle of olive oil. Season with salt and pepper.