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!
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
2
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
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat;)
1 packet
sweet chilli sauce
1 packet
cornflour
(May be present: Soy, Milk, Gluten, Peanuts, Sesame, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
mixed salad leaves
1 packet
garlic aioli
(Contains: Eggs;)
Not included in your delivery
olive oil
1 tbs
plain flour
(Contains: Gluten, 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 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.
• 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!
