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Weeknight Sticky Chicken Bao

Cook Time

20 minutes

Prep Time

10 minutes

Serves

Say hello to the weeknight meal of your dreams - pulled chicken coated in a sticky Char Siu sauce, encased in a pillowy bao bun with fresh cucumber, carrot, coriander and lime, all in 30 minutes!

Ingredients

Sauce ingredients

¼ cup hoisin sauce

1.5 tbsp oyster sauce

3 tbsp brown sugar

3 tbsp honey

1.5 tbsp tamari

3 tbsp rice wine vinegar

1.5 tbsp sesame oil

1.5 tsp Chinese five spice

Filling

500g cooked shredded chicken

4 cloves of garlic - minced

2 tbsp olive oil

3cm knob of ginger - finely grated

6 baby cucumbers, cut in half then cut into strips

2 carrots, cut into julienne

1 lime

16 frozen bao buns

Coriander leaves

toasted sesame seeds

Instructions

Combine sauce ingredients in a bowl
Gently fry the garlic and ginger in a little olive oil in a frypan over medium heat until they begin to soften slightly
Turn up the heat, add the sauce and the chicken and heat through. When a layer of caramelisation forms on the bottom of the pan, deglaze using a splash or two of water, scrape off the caramelised bits and add in a bit more olive oil, repeat until sticky and slightly charred
Heat a little water in a pot steamer, add the frozen bao. Cook in batches if necessary
Combine cucumber and carrot into a plate and squeeze over lime juice
Serve DIY style with warmed bao with chicken and cucumber, carrot, coriander leaves and toasted sesame seeds and another squeeze of lime juice.