Gochujang Double Chicken Bao
with chilli sesame potatoes- Soya
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Sesame
A recipe conveniently customised just to your liking. For Veggie and Pescatarian protein swaps: please check ingredients list for items that may not suit your dietary requirements.
Ingredients
2 sachet(s)
Gochujang Paste
(Contains: Soya)
1 sachet(s)
Aioli
(Contains: Egg, Mustard)
1 sachet(s)
Sweet Asian Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Honey
1 pack(s)
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
600 grams
Diced Irish Chicken Breast
500 grams
Baby Potatoes
10 grams
Sesame Seeds
(Contains: Sesame)
1 sachet(s)
Dried Chilli Flakes
6 unit(s)
Bao Buns
(Contains: Cereals containing gluten, Wheat)
1 unit(s)
Carrot
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt
½ tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- 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, chilli flakes, half the sesame seeds and a drizzle of oil.
- Spread out in a single layer.
- Roast on the top shelf for 25-35 mins.
- Trim the carrot, then coarsely grate (no need to peel).
- To make your slaw, mix the sweet Asian sauce, 1 tsp oil (per 2P) and ¼ tsp salt (per 2P). Toss the carrot through the dressing. Season to taste with salt and pepper.
- In a small bowl, mix the aioli, honey and gochujang.
- Beat one egg (per 2P) in a bowl. In another bowl, season the breadcrumbs with salt and pepper.
- 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.
- Arrange the chicken in a single layer on a separate lined baking tray.
- Drizzle a little oil over the chicken.
- Bake in the oven until the chicken is cooked through and crispy, 16-20 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- 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.
- Divide the sesame 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 remaining sesame seeds.
- Serve any remaining slaw on the side.
