Sticky Korean Chicken Bao Buns with Quick Pickled Onion
These Sticky Korean Chicken Bao Buns are the perfect combination of flavour and texture. Soft, pillowy bao buns are stuffed with sweet, spicy chicken pieces and finished off with crisp, tangy vegetables. One is not going to be enough!8 Waitoa Free Range Homestyle Chicken Tenders
8 60g bun United Food Co. Asian Kitchen Steamed Bao Buns
Sauce
4 tbsp Trident Original Sweet Chilli Sauce
2 tbsp Trident Sriracha Chilli Sauce
2 tbsp soy sauce
1 tbsp neutral oil
½ tbsp rice wine vinegar
½ tbsp toasted sesame seeds
Quick Pickled Onion
1 red onion, thinly sliced
⅓ cup DYC Apple Cider Vinegar
⅔ cup warm water
1 tsp Trident Sweet Chilli Sauce With Ginger
½ tsp salt
½ tsp sugar
To Serve
Thinly sliced raw cucumber
1
Make the Quick Pickled Onion: Combine all ingredients in a container, shake to combine, and set aside in the fridge for 30 minutes to an hour. When the onion has steeped for about 15 minutes, start making the Sticky Korean Chicken Bao Buns.
2
Combine the Trident Sweet Chilli Sauce, Trident Sriracha, soy sauce, oil, rice wine vinegar, and toasted sesame seeds in a small bowl and set aside.
3
Cook the Waitoa Free Range Homestyle Chicken Tenders and United Food Co. Steamed Bao Buns according to package instructions.
4
Put the chicken tenders in a large bowl or tray, then pour over the prepared sauce and toss until the chicken is coated. Divide the chicken across the buns then top with the Quick Pickled Onion, cucumber, extra sesame seeds, and coriander. Serve with a squeeze of lime.
