Korean Oven Fried Chicken Bao

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Now who doesn’t love a good chicken burger? And who hates how they feel after they’ve eaten one? Me. I’m sure i’m not alone in this! What if I told you that you could have MULTIPLE burgers and not feel terrible afterwards?? Well, I’m telling you, these baby’s are light, they feature oven baked chicken and steamed bread but they are still incredibly tasty!

Serves: 5
Time:  1 hour 

Ingredients
1 640g pack of chicken breasts
6 tbsp brown sugar
2 tbsp chilli paste (or gojuchang if you have it!)
2 tbsp soy sauce
4 garlic cloves – minced
thumb sized piece of ginger – grated
2 tsp sesame oil
around 100g panko breadcrumbs
1/2 cucumber – sliced super thin
3 spring onions – sliced super thin
any condiments (we like sriracha mayo!)

Instructions
1. To prepare the marinade, chuck all the above (except the panko and the chicken) into a saucepan on low heat and stir until the sugar has dissolved and set aside
2. Cut the chicken breast into half inch slices across the length of each chicken and then place the chicken in the marinade and cover, refrigerate for at least 24 hours
3. On the day, make the bao buns. After much searching and recipe fails, the easiest and quickest recipe I have found is this one from the Seattle Times (random right?), this will take you around 2 hours in total*
4. Pre-heat the oven on 180°, place the panko in a large bowl and piece by piece cover the chicken in the panko and place on an oven tray. If you run out of panko or want something less carby, feel free to toss the chicken in desiccated coconut instead!
5. Once all of the chicken is coated, place in the oven for about 20 mins, and an additional 2 minutes on grill, they should be crispy and golden
6. Place in buns with cucumber, spring onion and condiments and enjoy!

Notes:
*If however, you are strapped for time on the day, you can prepare/cook these the day before. Ensure they have fully cooled down before storing them in an airtight container with a kitchen towel inside (to stop sogginess!). To reheat, place on a plate and cover with a damp kitchen towel and heat for 1 minute in the microwave – they’ll be ready to go (but they won’t be as pillowy as when initially cooked)

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