Bao Buns

Duration: 45 Min
Difficulty: Difficult


3 Portions

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


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

Gochujang sauce

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

Products in this recipe

£ 7.99


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

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