Korean Style Gochujang Chicken Bao Buns
with Sesame Wedges and Pickled Asian Salad
These Korean Style Gochujang Chicken Bao Buns are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
5
Black Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
100
Radishes
1
Coriander
30
Rice Vinegar
120
Coleslaw Mix
3
British Chicken Thighs
4
Bao Buns
(Contains Cereals containing gluten)
100
Gochujang Paste
(Contains Soya)
15
Honey
64
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1
Sugar for the Dressing
1
Olive Oil for the Dressing
2
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm wide wedges (no need to peel).
Pop them onto a large baking tray. Drizzle with oil and sprinkle over the black sesame seeds. Season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim and thinly slice the radishes. Roughly chop the coriander (stalks and all).
In a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the radish and coleslaw mix to the dressing. Toss to coat and set aside.
Cut each chicken thigh into 2-3 pieces (depending on size) and pop into another medium bowl.
Season with salt and pepper, then sprinkle over the flour (see pantry for amount). Toss so the chicken is nicely coated. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once the oil is hot, lay the chicken in the pan and fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken is cooked, add the gochujang paste and honey to the pan. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
Lower the heat and cook until the chicken is nicely glazed in the sauce, 1-2 mins, then remove from the heat.
A few mins before everything's ready, place the bao buns on a plate and microwave, 750W: 1 min 30 secs / 900W: 1 min.
If you don't have a microwave, place them onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Add the coriander to the bowl of salad. Toss to combine.
When everything's ready, transfer the bao buns to your plates.
Spread half of the mayo inside the buns. Fill with a small handful of the pickled salad, then add the glazed chicken.
Serve the sesame wedges and remaining pickled salad alongside. Use the remaining mayo for dipping.
Enjoy!
