Sticky Chicken Bao Buns

Serves 4 people

10mins Prep

25mins Cook

This recipe features succulent chicken coated in a sticky and aromatic Barker's Plum & 5 Spice marinade, nestled inside fluffy bao buns. These handheld delights are topped with plenty of fresh coriander, chilli, and a drizzle of mayonnaise.

By Josie Wells, Author at Y.U.M

Quick Meals

Ingredients

Sticky Chicken

500 g Boneless, skinless chicken thighs
2 tsp Olive oil
200 g Barker’s Plum & 5 Spice Marinade

To serve

3 Spring onion
1 Carrot
1/2 Telegraph cucumber
1 Red chilli
8 Pre-made frozen bao buns
1/3 cup Mayonnaise
1 cup Fresh coriander
2 tsp Sesame seeds

Method

Sticky Chicken

Season chicken all over with salt and pepper. Heat oil in a large frying pan on medium-high. Fry chicken for 2 minutes each side, until browned. Reduce heat to medium, cover with a lid and cook for a further 10 minutes, or until cooked through.
Remove chicken from pan and use two forks to roughly shred. Return to pan on medium heat and add enough Barker’s Plum & 5 Spice Marinade to generously coat the chicken. Simmer for 5 minutes, until sauce is thick and sticky. Reduce heat to low to keep warm.

To Serve

Slice spring onions into strips about the same length as the bao buns. Julienne carrot and thinly slice cucumber and chilli. Cook bao buns according to instructions on the packet.
Spread bao buns with mayonnaise. Fill with chicken and salad. Finish with a sprinkle of sesame seeds.