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Ingredients
3
Servings
6 frozen bao buns
175 g planted.chicken
Vegetable oil for frying
1 medium carrot
1 small cucumber
1 spring onion
1 Handful of cilantro
Toasted sesame seeds
Marinade
1 small onion, grated
1 clove of garlic, finely chopped
2 tablespoons soy sauce
1 Teaspoon sesame oil
Large piece of ginger ( 3-4cm ), grated
Salt & pepper
Gochujang sauce
6 tablespoons sugar
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 Garlic cloves, crushed
Small piece of fresh ginger ( 1-2cm ), grated
2 tbsp sesame oil
175 g planted.chicken
Vegetable oil for frying
1 medium carrot
1 small cucumber
1 spring onion
1 Handful of cilantro
Toasted sesame seeds
Marinade
1 small onion, grated
1 clove of garlic, finely chopped
2 tablespoons soy sauce
1 Teaspoon sesame oil
Large piece of ginger ( 3-4cm ), grated
Salt & pepper
Gochujang sauce
6 tablespoons sugar
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
2 Garlic cloves, crushed
Small piece of fresh ginger ( 1-2cm ), grated
2 tbsp sesame oil
Products in this recipe
planted.chicken
Nature
Preparation
1
Mix all the ingredients for the marinade in a bowl with planted.chicken . Cover and put in the refrigerator for 1 hour.
2
For the sauce, place all ingredients in a small saucepan and heat gently until the sugar melts and the sauce becomes syrupy.
3
Cut the carrot, cucumber and green onion into thin julienne slices.
4
Turn the planted.chicken in cornstarch until well coated with it.
5
Heat 3cm of oil in a large pot or skillet over medium-high heat.
6
Fry the planted.chicken in portions until golden brown and set aside on paper towels to dry.
7
Meanwhile, steam the bao buns according to package directions.
8
Reheat the sauce and coat the planted.chicken with it. Sprinkle with sesame seeds.
9
Fill the steamed bao buns with planted.chicken and the vegetables and garnish with cilantro and sesame seeds.
