Sticky Hoisin Chicken Bao Buns

Sticky Hoisin Chicken Buns

Serves: 4

Ingredients

For the marinade

• 1 pack corn-fed chicken thighs, cut into strips (600g)

• 240ml buttermilk

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 garlic cloves, minced

For the coating

• cornflour, to coat all the chicken

• 1 tsp Chinese 5-spice powder

• 1/2 tsp baking powder

• black pepper, to season

• 1 tbsp sesame oil, to fry

For the sauce

• 2 tbsp hoisin sauce

• 2 tbsp honey

• 1 tbsp brown sugar

• 4 tbsp soy sauce

• 1-inch ginger, minced

• 2 cloves garlic, finely minced

• 1 tbsp sesame oil

To serve

• lime wedges

• sriracha

• half a cucumber, cut into slices

• 1 carrot, peeled into ribbons

• 1 red chilli, sliced

• fresh coriander leaves

• roasted peanuts, crushed (optional)

• 8 store-bought bao buns*

Method

- Mix all the marinade ingredients together in a large bowl then tip in the chicken, Give everything a good mix, or until the marinade coats the chicken evenly. Let it sit overnight, preferably, but if you are short on time, as long as you can.

- While the chicken marinates, combine the coating ingredients together in a shallow bowl. Prepare the vegetables.

- Once the chicken has finished marinating, remove it from the marinade and dip each strip into the coating.

- Add the sesame oil to a large pan and heat over a medium-high heat. Tip in the chicken and do not stir. Let the chicken cook until browned on the underside, then flip the pieces over and fry on the other side, until browned.

-Meanwhile, mix all the ingredients for the sauce together in a small saucepan. Bring it to a boil before reducing to a simmer and cook for 5 minutes. Remove the sauce and pour it into a clean bowl to cool.

- Once the chicken is evenly browned and crispy, remove it from the pan and place onto a plate. Drizzler the sauce over the chicken and toss to evenly coat.

- Serve the chicken in a steamed (or microwaved) bao bun, alongside the vegetables and garnishes.

* you can use any leftovers for a quick and easy lunch by putting them in a pitta or wrap!