Gochujang Chicken with Bao Buns

Ingredients

• 250 g or 5 chicken breasts
• Salt to taste
• Paprika to taste
• 2 eggs
• 1/3 cup of milk
• 2 cups of plain flour
• 1/2 tsp of garlic powder
• 1/2 cup of Gochujang paste
• 1-2 tbsp of soy sauce
• 1 tbsp of white wine vinegar
• 2 tbsp of brown sugar
• 2 tsp of grated garlic
• 1-2 tsp of grated ginger
• 1 tbsp of sesame oil
• 1/2-3/4 cup of water
• 8-10 bao buns
• 1/4 cucumber chopped
• 1/4 carrots chopped
• 1/2 lime chopped into wedges
• Cilantro or parsley for garnishing
• Sriracha mayo or honey sriracha sauce

Instructions

1. 1

   First, halve the chicken fillets and place them in a bowl. Season them with salt and paprika to taste, ensuring the ingredients are well rubbed into the chicken.

2. 2

   Next, combine whisked eggs and milk with the chicken, mixing until well incorporated. Cover the chicken with plastic wrap and let it marinate in the refrigerator.

3. 3

   As the chicken marinates, combine flour, salt, paprika, pepper, and garlic powder in a bowl and whisk until evenly combined.

4. 4

   Once the chicken tenders have finished marinating, coat them evenly in the flour mixture. Heat oil in a deep fryer or pan and fry the tenders on both sides for 6-8 minutes. After frying, place the chicken tenders on a paper towel to absorb any excess oil.

5. 5

   As the chicken cools, prepare the sauce. In a pan, combine gochujang paste, soy sauce, white wine vinegar, brown sugar, ginger, garlic, and sesame oil, stirring well.

6. 6

   Then, add water to the pan and heat on a low simmer or until it starts to bubble, then remove from the heat.

7. 7

   Toss the chicken tenders in the sauce until they are fully coated and serve.

8. 8

   To prepare the chicken with bao buns, follow the instructions on the packaging. Fill each bun with the gochujang chicken, along with chopped cucumbers and carrots. Top with fresh cilantro and serve with sriracha mayo and lime wedges. Serve for dinner and enjoy.