Asian Style Chicken Bao Buns
4
Portions
3h
Brining
20 min
Prepping
5 min
Cooking
Recipe
Easy
Ingredients
A tray of Exceldor chicken breast fillets
- A tray of Exceldor Chicken breast
- 8 bao buns (steamed buns) frozen, thawed
- 15 ml (1 tbsp) canola oil
- 1 carrot, julienned
- 1 Lebanese cucumber, thinly sliced
- 15 ml (1 tbsp) sesame seeds, roasted
- 250 ml (1 cup) kimchi (optional)
- 30 ml (2 tbsp) fresh coriander, chopped
Marinade Ingredients
- 60 ml (1/4 cup) soy sauce
- 45 ml (3 tsp) brown sugar
- 30 ml (2 tbsp) rice vinegar
- 15 ml (1 tbsp) sesame oil
- 10 ml (2 tsp) ginger, grated
- 5 ml (1 tbsp) garlic, chopped
Sauce Ingredients
- 125 ml 1/2 cup) mayonnaise
- 5 ml (1 tsp) Sriracha
- 5 ml (1 tsp) honey
- 1/2 lime (zest and juice)
Directions
Click the steps to erase them.
- In a bowl, combine marinade ingredients. Add chicken fillets to bowl and toss to coat well. Cover and marinate for 3 to 4 hours in a cool place.
- When ready to cook, pour water to a height of about 2.5 cm (1 in) into a double‑bottomed steamer pan or a steamer pan with a bamboo basket. Place the bao buns in the upper part of the double‑bottomed pan or the bamboo basket. Bring the water to a boil, then heat the buns for 5 minutes over medium heat.
- Meanwhile, drain the chicken fillets and discard the marinade.
- Heat canola oil in a large pan over medium heat. Cook the chicken fillets for 2 to 3 minutes on each side until the inside of the meat has lost its pink tinge.