Chicken and kimchi bao sliders
Bao buns are gaining popularity – this version uses Korean flavours such as gochujang and kimchi.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1 tbsp vegetable oil
- 3 spring onions, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, peeled and minced
- 500g/1lb 2oz chicken, minced
- 1 chicken liver, minced
- 1 tbsp Korean chilli sauce, such as gochujang
- 2 tbsp Chinese black vinegar
- 100ml/3½fl oz hoisin sauce
- 1–2 tbsp light soy sauce
- 4 bao buns (fresh or frozen)
- 200g/7oz kimchi
- salt and freshly ground black pepper
- 2 tbsp finely chopped fresh coriander, to garnish
- 2 tbsp finely chopped fresh mint, to garnish
Method
Heat the oil in a large frying pan and sauté the spring onions, garlic and ginger for 2 minutes. Add the minced chicken and liver and cook for 8–10 minutes, or until the chicken is cooked through. Stir in the sauces, taste and season with salt and pepper.
Steam the bao buns according to the packet instructions. Cut the buns open and fill with the chicken mixture and kimchi. Garnish with the herbs and serve.
