What are the main ingredients in The Best Chicken Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of The Best Chicken Bao Buns?

Calories: 1270, Carbs: 186 grams, Fat: grams, Protein: 56.2 grams, Sugar: 40.7 grams, Salt: 3341 grams

How do I prepare The Best Chicken Bao Buns?

HOISIN SAUCE: Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside. THE FEAST-ER BUN-NY!: Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it! TAKE A BAO!: Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef! PICKLE PARTY: Boil the kettle. In a bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 30ml of cold water. Toss until the veg is fully coated and set aside to pickle.

What should be prepared from my kitchen to make The Best Chicken Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water

The Best Chicken Bao Buns

Bouncy steamed bao buns overflow with succulent hoisin-infused chicken mince and zingy pickled veg. Sprinkled with spring onion, fresh coriander, and black sesame seeds, this dish is hard to beat! We like bao buns and we cannot lie…

The Best Chicken Bao Buns

with pickled veg & hoisin sauce

Hands on Time: 15 - 30 minutes

Overall Time: 20 - 35 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
Black Sesame Seeds
Chicken
Cucumber
Free-Range Chicken Mince
Fresh Coriander
Hoisin Sauce
Julienne Carrot
Low-Sodium Soy Sauce
Pickling Liquid
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 15ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!

Cucumber - 50g
Julienne Carrot - 75g
Pickling Liquid - 22,5ml
Spring Onion - 1
Free-range Chicken Mince - 150g
Low Sodium Soy Sauce - 15ml
Hoisin Sauce - 45ml
Fresh Coriander - 4g
Bao Buns - 2
Black Sesame Seeds - 7,5ml

Download the Recipe

Serves 2

PICKLE PARTY
Boil the kettle. In a bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 30ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 1-2 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 5-6 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 2-3 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!

Cucumber - 100g
Julienne Carrot - 150g
Pickling Liquid - 45ml
Spring Onions - 2
Free-range Chicken Mince - 300g
Low Sodium Soy Sauce - 30ml
Hoisin Sauce - 85ml
Fresh Coriander - 8g
Bao Buns - 4
Black Sesame Seeds - 15ml

Download the Recipe

Serves 3

PICKLE PARTY
Boil the kettle. In a large bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 45ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!

Cucumber - 150g
Julienne Carrot - 225g
Pickling Liquid - 67,5ml
Spring Onions - 3
Free-range Chicken Mince - 450g
Low Sodium Soy Sauce - 45ml
Hoisin Sauce - 125ml
Fresh Coriander - 12g
Bao Buns - 6
Black Sesame Seeds - 22,5ml

Download the Recipe

Serves 4

PICKLE PARTY
Boil the kettle. In a large bowl, place the cucumber ribbons, julienne carrot, pickling liquid, and 60ml of cold water. Toss until the veg is fully coated and set aside to pickle.
HOISIN SAUCE
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base for Step 3. Place a pan over a medium-high heat with a drizzle of oil. Once hot, add the spring onion whites and fry for 2-3 minutes until soft and translucent, shifting occasionally. Add the mince and work quickly to break it up as it starts to cook. Allow to cook for 7-8 minutes until browned, stirring occasionally. Mix through the soy sauce, hoisin, and some seasoning (be cautious, the soy sauce is salty!). Allow it to caramelise for 3-5 minutes until cooked through, shifting occasionally. Remove from the heat on completion and stir through ½ of the chopped coriander. Cover and set aside.
THE FEAST-ER BUN-NY!
Once the water in the pot is steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. 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 – lose it or reuse it!
TAKE A BAO!
Fill each bao bun with the hoisin-soy chicken mince and ribbons of the pickled veg. Sprinkle over the spring onion greens, the remaining chopped coriander, and the black sesame seeds. Serve with any remaining pickled veg. Amazing, Chef!