Ribbons of pickled cucumber & carrot bring the sweet-sour, browned chicken fillets doused in hoisin sauce bring the salty, and steamed bao buns bring the fluffy. Finished with fresh coriander & black sesame seeds for a bao that will wow!
Chicken Fillet Bao Buns
Chicken Fillet Bao Buns
with pickled veg & hoisin sauce
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
Ingredients:
- Bao Buns
- Black Sesame Seeds
- Carrot
- Chicken
- Cucumber
- Free-range Chicken Mini Fillets
- Fresh Coriander
- Hoisin Sauce
- Rice Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 10ml of cold water. Toss to coat and set aside.
BAO BUNS
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 the 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. Drain the pickling liquid from the cucumber and carrot.
HOISIN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Cucumber - 50g
Carrot - 120g
Rice Vinegar - 15ml
Bao Buns - 3
Free-range Chicken Mini Fillets - 150g
Hoisin Sauce - 30ml
Fresh Coriander - 4g
Black Sesame Seeds - 5ml
PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 20ml of cold water. Toss to coat and set aside.
BAO BUNS
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 the 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. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot.
HOISIN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Cucumber - 100g
Carrot - 120g
Rice Vinegar - 30ml
Bao Buns - 6
Free-range Chicken Mini Fillets - 300g
Hoisin Sauce - 60ml
Fresh Coriander - 8g
Black Sesame Seeds - 10ml
PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 30ml of cold water. Toss to coat and set aside.
BAO BUNS
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 the 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. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot.
HOISIN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Cucumber - 150g
Carrot - 240g
Rice Vinegar - 45ml
Bao Buns - 9
Free-range Chicken Mini Fillets - 450g
Hoisin Sauce - 90ml
Fresh Coriander - 12g
Black Sesame Seeds - 15ml
PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, the grated carrot, the rice wine vinegar, a sweetener, and 40ml of cold water. Toss to coat and set aside.
BAO BUNS
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 the 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. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the cucumber and carrot.
HOISIN CHICKEN
Place a pan over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken until golden and cooked through, 1-2 minutes per side. You may need to do this step in batches. Remove from the heat, roughly shred, and stir through the hoisin, a splash of warm water, and season.
TAKE A BAO!
Fill each bao bun with the hoisin chicken and ribbons of the pickled veg. Sprinkle over the chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!
Cucumber - 200g
Carrot - 240g
Rice Vinegar - 60ml
Bao Buns - 12
Free-range Chicken Mini Fillets - 600g
Hoisin Sauce - 125ml
Fresh Coriander - 15g
Black Sesame Seeds - 20ml
Woolies Products in this dish
