Oyster Chicken Bao Buns
with Mayo & Pickled Cucumber | 6 Baos
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- May contain traces of allergens
These one-bite wonders are a crowd favourite. Soft and fluffy bao buns, saucy oyster sauce chicken and crunchy pickled cucumber - you just can't go wrong!
Ingredients
1
cucumber
1
carrot
1 packet
chicken thigh
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat)
1 packet
Gua Bao Bun
(Contains: Gluten, Wheat May be present: Soy)
1 packet
mayonnaise
(Contains: Eggs)
1 bag
coriander
Not included in your delivery
olive oil
¼ cup
rice wine vinegar
1 tbs
brown sugar
Utensils
Cooking Steps
• Slice cucumber into thin sticks. • In a small bowl, combine vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Set aside for 10-15 minutes, stirring occasionally.
• Meanwhile, grate carrot. Cut chicken thigh into 2cm chunks. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook chicken, tossing, until browned and cooked through (when no longer pink inside), 5-6 minutes. • Add oyster sauce and the brown sugar, stirring until well combined.
• Meanwhile, place gua bao buns on a plate with a small 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.
• Drain pickled cucumber. • Uncover bao buns, then gently halve. • Spread each bun with mayonnaise, then fill with carrot, some pickled cucumber, chicken and torn coriander. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The sweet-and-tangy oyster sauce chicken is a standout, though some found the overall flavour mild and suggested adding chilli, sriracha, or extra seasoning to boost it.
- Ease of prep: Quick and simple to pull together, making it a popular choice for busy lunches or weeknight dinners.
- Suggestions: Steam the bao buns rather than microwaving for a softer, fluffier result — several customers found microwaving made them hard or cardboard-like if not eaten immediately. Some also recommended using Kewpie mayo, adding chilli oil, or stirring through a pinch of five spice for a more authentic flavour. A few noted that using the full amount of oyster sauce made the dish quite salty, so adjust to taste.
- Leftovers: Leftover chicken was noted to taste even better the next day after the flavours had time to develop, and one customer turned remaining filling into a salad.
- Portions: Most found it a satisfying light meal or snack, though several customers noted there was more filling than buns could hold and suggested ordering extra buns or serving alongside a salad to make it more filling.
