Cooked - Korean Chicken Bao – Part 2: The Filling - New Recipe

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Korean Chicken Bao – Part 2: The Filling

1.0

500g chicken breast, diced small

½ tsp white pepper

1 tsp gochugaru

1 tbsp dark soy sauce

1 tbsp sesame oil

2 tbsp cornflour

2 tbsp oil

3 garlic cloves, minced

1 tbsp ketchup

¾ tbsp gochujang

1 tbsp dark soy sauce

1 tbsp honey

3 tbsp water

2 spring onions, greens only

1 tsp sesame seeds

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In a bowl, mix the chicken with white pepper, gochugaru, soy sauce and sesame oil. Leave to marinate for at least 30 minutes.
Add the cornflour and mix until the chicken is well coated.
Heat oil in a pan over medium heat. Add the chicken and fry for 5–6 minutes until lightly golden.
Stir in the garlic and cook for another 2–3 minutes.
Add ketchup, gochujang, soy sauce, honey and a splash of water. Cook for 3–4 minutes until thickened. Add more water if you prefer a saucier filling.
Garnish with spring onion greens.
Fill each bao with 1–2 tbsp of the chicken mixture. Top with sesame seeds and extra spring onion to serve.

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