NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

NEW - NEU - NOUVEAU -

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

planted.pulled

Bao buns

Next level

45

minutes

For

3

servings

To the cook

This goes in

  • 6 frozen bao buns
  • 175 g planted.chicken
  • Vegetable oil for frying
  • 1 medium carrot
  • 1 small cucumber
  • 1 spring onion
  • 1 handful of coriander
  • Roasted sesame seeds

Marinade

Ingredients

  • 1 small onion, grated
  • 1 clove garlic, minced
  • 2 tablespoons soya sauce
  • 1 teaspoon sesame oil
  • Large piece of ginger (3-4 cm), grated
  • Salt & pepper

Gochujang sauce

Ingredients

  • 6 tablespoons sugar
  • 2 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons soya sauce
  • 2 cloves garlic, crushed
  • Small piece of fresh ginger (1-2 cm), grated
  • 2 tablespoons sesame oil

Preparation

  1. Mix all ingredients for the marinade with planted.chicken in a dish. Cover and let sit in the fridge for 1 hour.
  2. For the sauce, add all ingredients to a small pot and carefully heat until the sugar dissolves and the sauce becomes syrupy.
  3. Cut the carrot, cucumber and spring onion into thin julienne strips.
  4. Turn the planted.chicken in cornstarch until it is well coated.
  5. Heat 3 cm oil in a large pot or pan over medium to high heat.
  6. Deep fry the planted.chicken in portions until golden brown and set aside to dry on paper towels.
  7. In the meantime, steam the Bao buns according to package instructions.
  8. Heat the sauce again and cover the planted.chicken with it. Serve with sesame seeds.
  9. Fill the steamed Bao buns with planted.chicken and the vegetables and garnish with coriander and sesame seeds.

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