Soft bao buns are filled with battered & fried chicken pieces coated in a beautiful gochujang-soy-honey sauce. Topped with pickled onion & cucumber, a kewpie mayo drizzle, and toasted sesame seeds. The finishing touch is a sprinkle of fragrant coriander. Whether you’re a fan of bao buns or simply looking for something new, this Korean dish is sure to satisfy.
Muratie’s Korean Chicken Bao Buns
Muratie’s Korean Chicken Bao Buns
with pickled onion & cucumber, kewpie mayo and toasted sesame seeds
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bao Buns
- Chicken
- Chicken Sauce
- Cucumber
- Flour Mix
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Kewpie Mayo
- Onion
- Rice Wine Vinegar
- Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
PREP
In a bowl, combine the vinegar, 5ml sweetener, seasoning, and a splash of warm water. Toss through the sliced onion and the cucumber ribbons. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the chicken mini fillets in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled onion & cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Well done, Chef!
Rice Wine Vinegar - 15ml
Onion - 1
Cucumber - 100g
Kewpie Mayo - 25ml
Sesame Seeds - 5ml
Flour Mix - 80ml
Free-range Chicken Mini Fillets - 150g
Bao Buns - 3
Chicken Sauce - 50ml
Fresh Coriander - 3g
PREP
In a bowl, combine the vinegar, 10ml sweetener, seasoning, and a splash of warm water. Toss through the sliced onion and the cucumber ribbons. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the chicken mini fillets in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled onion & cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Well done, Chef!
Rice Wine Vinegar - 30ml
Onion - 1
Cucumber - 200g
Kewpie Mayo - 50ml
Sesame Seeds - 10ml
Flour Mix - 160ml
Free-range Chicken Mini Fillets - 300g
Bao Buns - 6
Chicken Sauce - 100ml
Fresh Coriander - 5g
PREP
In a bowl, combine the vinegar, 15ml sweetener, seasoning, and a splash of warm water. Toss through the sliced onion and the cucumber ribbons. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the chicken mini fillets in the bowl with the whisked eggs, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled onion & cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Well done, Chef!
Rice Wine Vinegar - 45ml
Onion - 1
Cucumber - 300g
Kewpie Mayo - 75ml
Sesame Seeds - 15ml
Flour Mix - 240ml
Free-range Chicken Mini Fillets - 450g
Bao Buns - 9
Chicken Sauce - 150ml
Fresh Coriander - g
PREP
In a bowl, combine the vinegar, 20ml sweetener, seasoning, and a splash of warm water. Toss through the sliced onion and the cucumber ribbons. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CRUMB
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Toss the chicken mini fillets in the bowl with the whisked eggs, then coat in the seasoned flour mix, shaking off any excess.
BAOS
Place a pot over medium-high heat with 3-4cm of boiling water covering the base. Once the water in the pot is steaming, oil a colander. Place the bao buns in the colander over the pot. Cover and allow to steam until heated through and soft, 5-6 minutes. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
SAUCY
While the baos are steaming, place the chicken sauce in a bowl. Return the pan to medium-high heat with enough oil to cover the base. When hot, fry the coated chicken pieces until golden and cooked through, 1-2 minutes per side. Remove the fried chicken from the pan and immediately toss through the bowl with the chicken sauce until coated. Season, if necessary. Drain the pickling liquid from the veg before serving.
DELISH!
Fill each bao bun with the pickled onion & cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the picked coriander. Well done, Chef!
Rice Wine Vinegar - 60ml
Onion - 1
Cucumber - 400g
Kewpie Mayo - 100ml
Sesame Seeds - 20ml
Flour Mix - 320ml
Free-range Chicken Mini Fillets - 600g
Bao Buns - 12
Chicken Sauce - 200ml
Fresh Coriander - 10g
Woolies Products in this dish
