Sticky Gochujang Chicken Bao Bun Banquet

• Meanwhile, thinly slice pea pods lengthways.
• Finely chop garlic. Thinly slice spring onion.
• Cut bacon into 1cm pieces.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning, a drizzle of olive oil and a pinch of 
pepper.
• In a small bowl, combine gochujang, garlic and soy 
sauce mix. 

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat. 
• Cook bacon until golden, 5-6 minutes. Transfer 
bacon to the saucepan with the potatoes. 

• To the bowl with chicken, add cornflour. Toss  
to coat.
• Return frying pan to medium-high heat with a 
generous drizzle of olive oil. When oil is hot, dust 
off any excess flour and cook chicken, tossing 
occasionally, until browned and cooked through, 
5-6 minutes. Transfer to a paper towel-lined plate.
• Wipe out the frying pan, then return to medium
high heat. Return chicken to the pan, then add 
gochujang mixture, tossing, until well combined,  
1 minute.  
TIP: Chicken is cooked through when it is no longer pink 
inside. 

• 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.
• To the saucepan with potatoes and bacon, add 
garlic aioli and spring onion, mixing to combine. 
Season with pepper.