Korean Garlic-Soy Chicken Bao Buns
with Cheesy Bacon Fries & Cucumber Salad
These Korean-style bao buns are a luxurious dinner option packed with colour, crunch and a trifecta of sweet, salty and garlic flavours! Paired with our cheesy bacon fries for a satisfying and crispy side, you’ll be happily transported to Korea every night, from the comfort of your home!
Due to recent weather, you may see a few more potatoes in your meal kit this week! Sizes are a bit smaller right now, so our team picks enough to match your recipe. Big or small, you’ll always have the right amount for dinner.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)
1
Pear
1 packet
Garlic Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
330 g
Chicken Thigh
1
Spring Onion
1 packet
Sweet Chilli Sauce
2
Potato
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
Not included in your delivery
1 drizzle
olive oil
1 tbs
flour
(Contains: Gluten; May be present: Wheat.)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries.
• Place fries on a lined oven tray. Drizzle with olive
oil, season with salt and toss to coat.
Bake until tender, 20-25 minutes.
• In the last 8-10 minutes of cook time, sprinkle
diced bacon and Cheddar cheese over fries (you
may need to break up the bacon with your hands!).
Return to oven and bake until melted and golden.
• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice pear into wedges.
• 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.
• In a small bowl, combine soy sauce mix, sweet
chilli 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 the frying pan, then return to
medium-high heat.
• Return chicken, then add soy 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, pear, mixed
salad leaves, garlic aioli and a drizzle of olive oil.
Season to taste with salt and pepper.
• Uncover baos, then gently halve buns and
fill with some cucumber salad and Korean
garlic-soy chicken.
• Serve baos with cheesy bacon fries and remaining
salad. Sprinkle over spring onion to serve. Enjoy!
