Korean Garlic Soy Fried Chicken Bao Buns
with Cheesy Bacon Sweet Potato Fries & Cucumber Salad
These bao buns are a luxurious dinner night option packed with colour, crunch, and a trifecta of sweet, salty and garlic flavours! Pair with our cheesy bacon fries for a satisfying and crispy side.
We’ve replaced the potato in this recipe with sweet potato due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
sweet potato
1 packet
diced bacon
(May be present: Soy, Milk. )
1 packet
Cheddar cheese
(Contains Milk;)
1
cucumber
1
pear
1 sprig
spring onion
1 packet
chicken thigh
1 packet
garlic paste
1 packet
sweet chilli sauce
1 packet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
6
Gua Bao Bun
(Contains Gluten, Wheat;)
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
1 sachet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
1 tbs
plain flour
(Contains Gluten;)
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet 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 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.
• Wipe out frying pan and return to medium-high heat. • Return chicken and add soy sauce mixture, tossing until well coated.
• While chicken is cooking, place gua bao buns on a plate with a 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. • In a large bowl, combine cucumber, pear, mixed salad leaves, garlic aioli and a drizzle of olive oil. Season.
• Uncover baos, then gently halve buns and fill with some cucumber salad and Korean garlic soy fried chicken. • Serve baos with cheesy bacon sweet potato fries and remaining salad. Sprinkle over spring onion to serve. Enjoy!
