Korean Chicken Bao Buns

Slice chicken into strips. Pick coriander, discarding stems. Finely slice red onion and cabbage.

Tip! Use as much of the red onion as you like, you may have some left over.

Combine gochujang, ginger, soy and brown sugar in a bowl with 2 tbsp water. Add half of this mixture to the chicken and mix well to coat. Dip marinated chicken pieces into flour.

Tip! Gochujang is mildly spicy. If anyone isn’t a fan leave it out and use an egg or milk instead to crumb and use the sauce at the end to toss so you can keep some plain.

In a large pan with enough oil to cover the base, fry chicken strips over medium high heat until crisp, golden and cooked through, approx 2 minutes each side. Cook in batches if needed.

Combine cabbage, as much onion as you wish and the mayo and season to taste.

Tip! Use as much mayo as you like for the slaw if you don’t like a saucy slaw. Any leftover can be used in your buns.

Place bao on a large plate in a single layer and cover in cling wrap. Microwave for 1.5-2 minutes until heated through and soft to touch. You may need to do this in batches.

Toss chicken with remaining sauce to taste just before serving. Fill bao with slaw, chicken, coriander and garnish with black sesame. Serve any remaining slaw on the side.

Slice chicken into strips. Pick coriander, discarding stems. Finely slice red onion and cabbage.

Tip! Use as much of the red onion as you like, you may have some left over.

Combine gochujang, ginger, soy and brown sugar in a bowl with 2 tbsp water. Add half of this mixture to the chicken and mix well to coat. Dip marinated chicken pieces into flour.

Tip! Gochujang is mildly spicy. If anyone isn’t a fan leave it out and use an egg or milk instead to crumb and use the sauce at the end to toss so you can keep some plain.

In a large pan with enough oil to cover the base, fry chicken strips over medium high heat until crisp, golden and cooked through, approx 2 minutes each side. Cook in batches if needed.

Combine cabbage, as much onion as you wish and the mayo and season to taste.

Tip! Use as much mayo as you like for the slaw if you don’t like a saucy slaw. Any leftover can be used in your buns.

Place bao on a large plate in a single layer and cover in cling wrap. Microwave for 1.5-2 minutes until heated through and soft to touch. You may need to do this in batches.

Toss chicken with remaining sauce to taste just before serving. Fill bao with slaw, chicken, coriander and garnish with black sesame. Serve any remaining slaw on the side.