Korean Style Gochujang Chicken Bao
with Sesame Wedges and Pickled Radish & Coriander Slaw
Our Korean Style Gochujang Chicken Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
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 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Nuts, Peanut)
100 grams
Radishes
1 bunch(es)
Coriander
30 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
3 unit(s)
British Chicken Thighs
100 grams
Gochujang Paste
(Contains: Soya)
15 grams
Honey
1 pack(s)
Bao Buns
(Contains: Soya, Cereals containing gluten)
64 grams
Mayonnaise
(Contains: Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
2 tbsp
Plain Flour
Utensils
Cooking Instructions and Tips
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 radishes 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 and honey to the pan. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
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, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 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 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. Serve with the remaining mayo for dipping.
Enjoy!
