Korean Style Gochujang Chicken Bao

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. TIP: If your bao aren't piping hot, cook for a further 10-15 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.