Berringa Honey Soy glazed Chicken with pickled vegetable Bao Buns
Serving size – makes 16 bao
Prep time - 15
Cooking time - 10
2 tsp. caster sugar
2 tbsp. rice wine vinegar
¼ daikon (Japanese radish)
Honey Soy Chicken marinade
4 chicken thighs
1 tbsp. soy sauce
2 tbsp. Berringa honey
1 tbsp. oyster sauce
1 clove garlic, crushed
½ tsp. fresh grated ginger
16 sprigs coriander
16 bao buns (found in the freezer section of you local Asian grocer)
1/3 cup Kewpie mayonnaise
Begin by making the pickled vegetables. Place the sugar and rice wine vinegar in a bowl and stir together to help dissolve the sugar. Peel the outside of the carrot and daikon, and grate into thin strips using a mandolin or grater. Grate the vegetables into the bowl on top of the pickling liquid and stir through, leave aside to pickle until required.
Prepare the chicken by combining the marinade ingredients in a bowl. Cut the chicken thighs into 4 equal strips lengthways, and stir into the marinade.
Heat a pan to a medium heat over the stove and cook the chicken strips until cooked through. Do not allow the marinade to fully evaporate or it will cause the mixture to burn because of the high honey content. You want to cook the chicken on a low and slow heat. Once the chicken is cooked put it aside until assembling the bao.
Wash the coriander in cold water and pat dry with paper towel, leave aside until assembling time.
Cook the bao buns according to the packet instructions, I just place mine on a plate once defrosted with a sprinkle of water and microwave for 1 minute, or until warmed through.
To assemble the bao buns open up the buns and spread a generous amount of the mayonnaise. Place some of the pickled vegetables on top, followed by the honey soy chicken, and garnish with the coriander, enjoy.