Korean Chicken Bao Buns, Crunchy Slaw and Coriander

Slice chicken into strips. Pick coriander, discarding stems. Finely slice shallot and cabbage. Peel and mince ginger.

Tip! Use as much of the cabbage as you like, cabbage sizes can vary so you may have some left over.

Combine gochujang (to taste), soy, brown sugar and ginger 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 a little spicy. If anyone isn’t a fan leave it out.

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.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine cabbage, as much shallot and mayo as you wish and season to taste with salt and pepper.

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 shallot and cabbage. Peel and mince ginger.

Tip! Use as much of the cabbage as you like, cabbage sizes can vary so you may have some left over.

Combine gochujang (to taste), soy, brown sugar and ginger 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 a little spicy. If anyone isn’t a fan leave it out.

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.

Tip! When you swap the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Combine cabbage, as much shallot and mayo as you wish and season to taste with salt and pepper.

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.