Fiery Korean-inspired Chicken Bao
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Fiery Korean-inspired Chicken Bao

Fiery Korean-inspired Chicken Bao

with gochujang aioli and cabbage slaw

A bao is a type of bun that's popular in many Chinese cuisines. It's charasterically soft and squishy and is designed to be filled with all sorts of wonderful stuff. Baos can be cooked in many different ways, and this recipe allows for two methods so you can customise your cooking to suit your preference.

Extra spicy
Egg(s) not included
Total Time40 minutes
Cooking Time25 minutes


Serving amount

2 sachet(s)

Gochujang Paste

(Contains Soya, Wheat)

1 sachet(s)


(Contains Egg, Mustard)

1 unit(s)


1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

1 sachet(s)


1 pack(s)


(Contains Wheat)

260 grams

Diced Chicken Breast

1 unit(s)


500 grams

Baby Potatoes

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Dried Chilli Flakes

1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

Not included in your delivery

to taste


to taste


to taste


to taste





Nutrition Values

Energy (kJ)4540 kJ
Energy (kcal)1085 kcal
Fat26.6 g
of which saturates4 g
Carbohydrate159.6 g
of which sugars28.4 g
Dietary Fiber6.8 g
Protein53.1 g
Cholesterol0 mg
Salt2.63 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper
Pot with Lid


Roast the Potatoes
  • Preheat oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes (quarter larger pieces). On a lined baking tray, toss with salt, pepper and a drizzle of oil.
  • Spread out in a single layer. Roast on the top shelf for 15-20 mins.
  • Remove from the oven. Crush the potatoes with the bottom of a bowl. Drizzle with oil. Sprinkle with chilli flakes (use less if you don't like spice) and half the sesame seeds.
  • Roast on the top shelf until crispy, 8-10 mins.
Get Prepped
  • Meanwhile, halve the cabbage, cut out and discard the tough core, then thinly slice. 
  • Trim and thinly slice the scallion.
  • To make your slaw, mix the sweet Asian sauce, 1 tsp oil and ¼ tsp salt (double both for 4p). Toss the cabbage through the dressing. Season to taste with salt and pepper
  • In a small bowl, mix the aiolihoney and gochujang.
  • Beat one egg (double for 4p) in a bowl. In another bowl, season the breadcrumbs with salt and pepper.
Crumb the Chicken
  • Season the chicken with salt and pepper.
  • Add the chicken to the bowl with the egg and toss to coat.
  • Next, toss the chicken through the breadcrumbs. Ensure it's well-coated. IMPORTANT: Wash hands and equipment after handling raw chicken.

TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Chicken
  • Place a pan over high heat with 2cm oil coating the bottom.
  • Once the oil is hot, add the chicken to the pan.
  • Fry until golden brown and cooked through, 6-8 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
  • Once cooked, transfer to a plate lined with kitchen paper.

TIP: Allow the oil to get nice and hot before adding the chicken so it can crisp up properly.

Make the Bao
  • Place the bao (three at a time) onto a plate. 
  • Microwave (covered) for 1 min.
  • Keep covered until serving.

TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.

Finish and Serve
  • Divide the smashed potatoes between plates.
  • Fill each bao bun with crispy chicken and Asian slaw.
  • Drizzle the gochujang aioli over the top.
  • Finish with a scattering of scallion and remaining sesame seeds.
  • Serve any remaining slaw on the side.
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