Bundles
Locations
planted.news
Ingredients
3
Portions
6 frozen bao buns
175 g planted.chicken
Vegetable oil for frying
1 medium carrot
1 small cucumber
1 spring onion
1 handful of coriander
Roasted sesame seeds
Marinade
1 small onion, grated
1 clove garlic, minced
2 tbsps soya sauce
1 tsp sesame oil
Large piece of ginger (3-4 cm), grated
Salt & pepper
Gochujang sauce
6 tbsps sugar
2 tbsps Gochujang (Korean chili paste)
2 tbsps soya sauce
2 cloves garlic, crushed
Small piece of fresh ginger (1-2 cm), grated
2 tbsps sesame oil
Products in this recipe
planted.chicken
Original
Preparation
1
Mix all ingredients for the marinade with eatplanted.chicken in a dish. Cover and let sit in the fridge for 1 hour.
2
For the sauce, add all ingredients to a small pot and carefully heat until the sugar dissolves and the sauce becomes syrupy.
3
Cut the carrot, cucumber and spring onion into thin julienne strips.
4
Turn the eatplanted.chicken in cornstarch until it is well coated.
5
Heat 3 cm oil in a large pot or pan over medium to high heat.
6
Deep fry the eatplanted.chicken in portions until golden brown and set aside to dry on paper towels.
7
In the meantime, steam the Bao buns according to package instructions.
8
Heat the sauce again and cover the eatplanted.chicken with it. Serve with sesame seeds.
9
Fill the steamed Bao buns with eatplanted.chicken and the vegetables and garnish with coriander and sesame seeds.
