Korean Chicken Nugget Bao Buns
- 2 Portions
- 30 mins
- Easy
- Main
Ingredients
For the chicken & glaze:
- 12 Dewfresh Battered Chicken Nuggets
- 40g gochujang (Korean chili paste)
- 30g honey
- 25g soy sauce
- 20g brown sugar
- 10g rice vinegar
- 1 cloves garlic, minced
- 5g ginger, grated
For the pickled slaw:
- 100g cabbage, thinly sliced
- 100g carrot, julienned or sliced
- 5g salt
- 5g sugar
- 10g rice wine vinegar
- 10g ginger, grated
To serve:
- 4 bao buns
- Toasted sesame seeds
- Chopped spring onions
- Chopped fresh chilli
Method
- Bake the Dewfresh chicken nuggets until golden and crispy.
- Toss the cabbage, carrot, salt, sugar, rice wine vinegar, and ginger in a bowl. Let sit for 10 mins, then drain excess liquid.
- Simmer gochujang, honey, soy sauce, brown sugar, rice vinegar, garlic, and ginger in a saucepan for 2–3 mins.
- Mix cornstarch with 10g water and stir into the sauce. Cook until thick and glossy.
- Coat hot nuggets in the warm glaze until fully covered.
- Steam bao buns for 2–3 mins until soft and fluffy.
- Assemble with pickled slaw and 3 glazed nuggets per bao.
- Garnish with sesame seeds, spring onion, and chopped chilli.