Taiwanese-style Chicken Bao Buns
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Taiwanese-style Chicken Bao Buns

Taiwanese-style Chicken Bao Buns

with pickled cucumber, carrot and Asian salad

An umami aioli and crunchy peanuts are the perfect garnish for these fragrant fried chicken-filled bao. Further crunch and umami deliciousness are provided by the pickled veg side salad.

Tags:
Discovery
Allergens:
Sulphites
Peanut
Egg
Mustard
Wheat
Soya
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Cucumber

120 grams

Salad Leaves

2 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

260 grams

Diced Chicken Breast

1 unit(s)

Carrot

20 grams

Peanuts

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

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat)

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

Not included in your delivery

to taste

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

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Nutrition Values

Energy (kJ)3484 kJ
Energy (kcal)833 kcal
Fat28.6 g
of which saturates4.4 g
Carbohydrate93.2 g
of which sugars22.6 g
Dietary Fiber3.7 g
Protein75.1 g
Cholesterol0 mg
Salt4.35 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.

Utensils

Parchment Paper
Peeler
Colander
Pot with Lid

Instructions

Pickle the Veg
1
  • Trim the cucumber, then quarter lengthways. Chop widthways into small pieces.
  • Trim and peel the carrot. Run the peeler down the length of the carrot to create long ribbons, stopping at the core.
  • Pickle the carrot and cucumber with apple cider vinegar and 2 tsp sugar (double for 4p). Season to taste with salt and pepper. Set aside, continuing to toss occasionally.
  • Just before serving, drain the cucumber and carrot.
Make the Drizzle
2
  • Add the aioli to a small bowl along with half the soy sauce.
  • Mix well to combine, then set aside.
Fry the Chicken
3
  • Place a pan over medium-high heat with a drizzle of oil.
  • Once hot, add the chicken, lemongrass paste and remaining soy sauce.
  • Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
  • Season to taste with salt and pepper.

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

Toss the Salad
4
  • Meanwhile, trim the salad leaves, then chop widthways (or tear) into bite-sized pieces.
  • Just before serving, toss the salad with sweet Asian sauce and the drained pickled veg. 
  • Season to taste with salt and pepper.
Warm the Bao
5
  • Place the bao (three at a time) on a plate.
  • Microwave (covered) for 1 min. Keep covered until serving.

TIP: No microwave? No problem! Instead, place a pot with 2cm of water over high heat. Once the water is boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.

Assemble and Serve
6
  • Fill each bao with a little salad and pan-fried chicken
  • Drizzle with umami aioli and scatter over the peanuts
  • Serve the remaining salad alongside.
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