Sticky soy-honey chicken, kewpie mayo and tangy pickled cucumber bring a sweet and savoury balance to these soft bao buns. Pair them with Bernini Blush, born from real wine. Its rosé wine base and soft floral notes balance the sweetness of the glaze while refreshing the palate between bites. Pop open the cap, decant it into the coupe and swirl to release the aromas of natural, quality wine. Breathe it in as you sip and enjoy the fruits of your labour.
Bernini’s Korean Chicken Bao Buns
Bernini’s Korean Chicken Bao Buns
with kewpie mayo & pickled cucumber
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Chicken
- Chicken Sauce
- Cucumber
- Flour Mix
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Coriander
- Gochujang
- Kewpie Mayo
- Rice Wine Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (Salt & Pepper)
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
PREP
In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. 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.
COAT THE Chicken
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Pat the Chicken dry with paper towel and cut into 1cm strips. Toss the chicken 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 bao buns are steaming, combine the Gochujang (to taste) and 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 Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. 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.
COAT THE Chicken
Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Pat the Chicken dry with paper towel and cut into 1cm strips. Toss the chicken 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 bao buns are steaming, combine the Gochujang (to taste) and 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 Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. 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.
COAT THE Chicken
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Pat the Chicken dry with paper towel and cut into 1cm strips. Toss the chicken 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 bao buns are steaming, combine the Gochujang (to taste) and 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 Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
PREP
In a bowl, combine the vinegar, 15ml [20ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the Cucumber. 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.
COAT THE Chicken
Boil the kettle. In a bowl, whisk 2 eggs with 2 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Pat the Chicken dry with paper towel and cut into 1cm strips. Toss the chicken 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 bao buns are steaming, combine the Gochujang (to taste) and 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 Cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Bernini’s Korean Chicken Bao Buns?
The preparation time for Bernini’s Korean Chicken Bao Buns with kewpie mayo & pickled cucumber is between 25 and 40 minutes.
What is the total time required to make Bernini’s Korean Chicken Bao Buns with kewpie mayo & pickled cucumber?
The total time required to make Bernini’s Korean Chicken Bao Buns with kewpie mayo & pickled cucumber is between 35 and 50 minutes.
How many servings does Bernini’s Korean Chicken Bao Buns provide?
4 servings
What are the main ingredients in Bernini’s Korean Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Chicken Sauce, Cucumber, Flour Mix, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Gochujang, Kewpie Mayo, Rice Wine Vinegar
What is the nutritional information of Bernini’s Korean Chicken Bao Buns?
Calories: 767, Carbs: 76 grams, Fat: grams, Protein: 45.8 grams, Sugar: 21.5 grams, Salt: 1907 grams
How do I prepare Bernini’s Korean Chicken Bao Buns?
DELISH!: Fill each bao bun with the pickled cucumber and top with the Korean fried chicken. Drizzle over the loosened mayo. Sprinkle over the toasted sesame seeds and garnish with the coriander. Well done, Chef! SAUCY: While the bao buns are steaming, combine the gochujang (to taste) and 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. 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. COAT THE CHICKEN: Boil the kettle. In a bowl, whisk 1 egg with 1 tbsp of water. Prepare a second bowl containing the flour mix (seasoned lightly). Pat the chicken dry with paper towel and cut into 1cm strips. Toss the chicken in the bowl with the whisked egg, then coat in the seasoned flour mix, shaking off any excess. 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. PREP: In a bowl, combine the vinegar, 5ml [10ml]|#7DA0D7 of sweetener, seasoning, and a splash of warm water. Toss through the cucumber. Set aside. In a small bowl, slightly loosen the mayo with a splash of warm water. Set aside.
What should be prepared from my kitchen to make Bernini’s Korean Chicken Bao Buns?
Bao Buns, Black Sesame Seeds, Chicken, Chicken Sauce, Cucumber, Flour Mix, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Coriander, Gochujang, Kewpie Mayo, Rice Wine Vinegar
How many calories does Bernini’s Korean Chicken Bao Buns have?
767 calories
How much fat content does Bernini’s Korean Chicken Bao Buns have?
grams
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