Recipe Cuisine: Chinese
Theme: Fast & Fab
Grilled Chicken Bao Buns with sweet n sour cucumbers
By: Karen Ison
Ingredients
- 4 Chicken Thigh Fillets Skin Off, each chopped into 3 pieces
- 1 1/2 Tablespoons of Soy Sauce
- 2 Cloves Garlic, crushed
- 2cm piece ginger, grated
- Salt & White Pepper to taste
- 1 Teaspoon of Sesame Oil
- 1 Large Lebanese Cucumber, sliced thinly into rounds
- 1/4 Red Onion, finely sliced
- 2 tablespoons of Rice Wine Vinegar
- 2 teaspoons of Sugar
- Salt & White Pepper to taste
- Pinch of Chilli Flakes (optional)
- 12 Frozen Bao Buns
- 2 Tablespoons of Oil
Product used in recipe
- KEWPIE - JAPANESE DRESSING ROASTED SESAME
- LEE KUM KEE - PREMIUM SOY SAUCE
- OBENTO - RICE WINE VINEGAR
Method
- To make sweet n sour cucumbers, in a medium size bowl, combine Rice Wine Vinegar, Sugar, Salt & White Pepper, Chilli Flakes (if using). Mix to dissolve sugar then add sliced cucumbers and red onion. Leave to the side.
- In a medium size bowl, combine chicken thighs, soy sauce, garlic, ginger, salt & white pepper and sesame oil. Stir until chicken thigh are fully coated.
- In a large frying pan, heat 2 tablespoons of oil and add chicken thighs cooking over high heat for 8-10 minutes until fully cooked.
- Steam or cook bao buns according to the packet instructions.
- To assemble bao buns, open buns, spread with a generous amount of roasted sesame kewpie, add sweet n sour cucumber mixture and top with grilled chicken pieces.
