Korean Chicken Bao Buns

Perfect for a light lunch or an impressive appetiser at your next dinner party – these Korean Chicken Bao Buns have just the right amount of heat!

Serves: 6
Time: 30 minutes

• 1 pack Rangitikei Korean Style Chicken
• 2 teaspoons toasted sesame seeds
• 6 store-bought bao buns
• ¼ cup Japanese mayonnaise
• 1 teaspoon gochujang paste or sriracha
• ½ cucumber, cut in thin matchsticks
• 2 tablespoons rice wine vinegar
• ½ teaspoon sugar
• 1 cup shredded red cabbage
• Small handful coriander leaves

Cook the Korean chicken as per packet instructions. Toss with the supplied gochujang sauce sachet and sprinkle with half of the sesame seeds.

While the chicken is cooking, steam bao buns in a steam basket or in the microwave as per packet instructions.

In a small bowl mix the mayonnaise with the gochujang or sriracha.

In a separate bowl add the cucumber matchsticks, rice wine vinegar, sugar, remaining sesame seeds and a pinch of salt. Toss to coat.

When the buns have finished steaming, carefully prise them apart and fill with spicy mayo, shredded cabbage, Korean chicken, coriander leaves and pickled cucumber.