Korean Fried Chicken Bao Buns
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Korean Fried Chicken Bao Buns
Recipe by Courtney Roulston
Serves – 4
Prep Time – 10 Minutes
Cooking Time- 20 Minutes
Ingredients
8 Mr Chen's bao buns
4 free-range chicken thighs, cut into 1cm strips
Sea salt
Black pepper
½ cup corn flour
½ cup plain flour
Oil for frying
1 tbsp white sesame seeds, toasted
1 Lebanese cucumber, sliced
1 carrot, peeled, julienned
Sticky Sauce
¼ cup Mr Chen’s soy sauce
1 tbsp honey
1 tbsp Mr Chan’s rice wine vinegar
1 tbsp gochujang
1 clove garlic, minced
1 tbsp tomato ketchup
Method
Bring a wok of water up to the boil then place a steamer basket on top.
Place the flours into a mixing bowl then season the chicken strips with salt and pepper. Coat the chicken in flour, shaking off any excess. Heat the oil to 180 degrees in a small pot and fry the chicken in batches for 5 minutes, or until cooked through and golden. Drain on paper towel and repeat with all the chicken.
Place the bao buns into the steamer for 8-10 minutes, or until soft and fluffy. Meanwhile, place the sticky sauce ingredients into a small pot with 1/3 cup of water and bring up to a simmer. Cook for 5-6 minutes, or until thickened and sticky.
Place the fried chicken, cucumber, and carrot into the warm bao buns. Spoon over a little of the sauce and sprinkle with sesame seeds before serving.
