Korean Garlic-Soy Chicken Bao Buns

• 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 frying pan and 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 with salt and pepper.