DifficultyIntermediate
Prep Time2 hrs 30 minsCook Time30 minsTotal Time3 hrsYields1 Serving

Sauce
 oil for frying
 1 garlic clove, chopped
 a knob of ginger, chopped
 ¼ C (60 ml) gochujang paste
 2 Tbsp (30 ml) rice vinegar
 2 Tbsp (30 ml) sweet Soy sauce
 1 Tbsp (15 ml) sugar
 1 Tbsp (15 ml) sesame seeds, toasted
 ¼ C (60 ml) water
 zest and juice of 1 lime
 salt and pepper
Bao
 500 g bread flour
 10 g instant yeast
 2 tsp (10 ml) baking powder
 10 g salt
 ¼ C (60 ml) sugar
 1 Tbsp (15 ml) oil
 325 g milk alternative
 14 pieces of baking paper, cut into 10x10 cm squares
 2 Tbsp (30 ml) oil for brushing the bao buns
 a bamboo/electric steamer
Fry’s Chick’n Strips
 a splash of oil
 1 x pack Fry’s Peri Peri Chick’n Pieces
 2-3 Tbsp (30-45 ml) sauce (as made above)

Method

To Assemble
1

150 g of mixed rainbow/regular slaw (thinly sliced red & green cabbage, carrot and beetroot)

1 spring onion (green part only), very thinly sliced

1 Tbsp (15 ml) sesame seeds, toasted

vegan mayonnaise for drizzling

small bunch fresh coriander, washed and picked

lime wedges for squeezing over

Sauce
2

Set a small pot over medium heat. Add a splash of oil, then add the garlic and ginger. Fry for 2 minutes until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a boil and simmer for 2 minutes, then remove from the heat and season to taste. Set aside.

Bao Dough Part 1
3

In a large mixing bowl, add the flour, yeast, baking powder, salt and sugar and whisk to combine. Heat the mi*lk in the microwave until lukewarm (35 ºC if you have a digital thermometer). Pour the milk and oil into the flour and mix with a wooden spoon to combine. Tip the dough out onto a work surface and knead for 8 minutes until smooth and supple. Lightly oil the mixing bowl; place the dough ball inside and cover. Let the dough prove for 1 ½ -2 hours until it doubles in size.

Bao Dough Part 2
4

Tip the dough out onto a work surface. Divide the dough into 60 g portions and form into balls. Cover with a damp cloth to keep from drying out.

Lightly flour a work surface and, using a rolling pin, gently roll the dough balls into flattened circular shapes that are the same size as your baking paper. Lightly brush the top of the dough circle with oil and then fold it over like a taco – this step is important as it allows for you to easily open the steamed buns to fill once cooked. Place each onto a

square of baking paper. Cover with a damp cloth and repeat until you have rolled and folded all of the buns.

Fill a pot that will fit a bamboo steamer over it a quarter full with water and bring to a simmer. Place the buns, along with the baking paper, into a bamboo steamer and steam for 12 minutes to cook. We used a double layer steamer with 3 buns on each layer. Repeat until you have steamed all the bao buns. (Note: this can also be done in an electric steamer).

Fry’s Chick’n Pieces
5

Set a large frying pan over medium-high heat. Heat a glug of oil, then add the Fry’s Chick’n pieces. Fry for 2-3 minutes per side or until golden. You may have to fry in two batches, depending on the size of your frying pan. Remove from the heat, then add two to three tablespoons of sauce to the pan and toss to combine.

To Assemble
6

Gently open the bao along the fold and add a layer of slaw. Top with a few Fry’s Chick’n pieces that have been tossed in the sauce. Drizzle with a little mayo, then top with spring onions, sesame seeds and fresh coriander. Season to taste and serve the rest of the sauce on the side for dipping and lime wedges for squeezing over.

Ingredients

Sauce
 oil for frying
 1 garlic clove, chopped
 a knob of ginger, chopped
 ¼ C (60 ml) gochujang paste
 2 Tbsp (30 ml) rice vinegar
 2 Tbsp (30 ml) sweet Soy sauce
 1 Tbsp (15 ml) sugar
 1 Tbsp (15 ml) sesame seeds, toasted
 ¼ C (60 ml) water
 zest and juice of 1 lime
 salt and pepper
Bao
 500 g bread flour
 10 g instant yeast
 2 tsp (10 ml) baking powder
 10 g salt
 ¼ C (60 ml) sugar
 1 Tbsp (15 ml) oil
 325 g milk alternative
 14 pieces of baking paper, cut into 10x10 cm squares
 2 Tbsp (30 ml) oil for brushing the bao buns
 a bamboo/electric steamer
Fry’s Chick’n Strips
 a splash of oil
 1 x pack Fry’s Peri Peri Chick’n Pieces
 2-3 Tbsp (30-45 ml) sauce (as made above)

Directions

To Assemble
1

150 g of mixed rainbow/regular slaw (thinly sliced red & green cabbage, carrot and beetroot)

1 spring onion (green part only), very thinly sliced

1 Tbsp (15 ml) sesame seeds, toasted

vegan mayonnaise for drizzling

small bunch fresh coriander, washed and picked

lime wedges for squeezing over

Sauce
2

Set a small pot over medium heat. Add a splash of oil, then add the garlic and ginger. Fry for 2 minutes until fragrant. Add the rest of the ingredients and whisk well to combine. Bring to a boil and simmer for 2 minutes, then remove from the heat and season to taste. Set aside.

Bao Dough Part 1
3

In a large mixing bowl, add the flour, yeast, baking powder, salt and sugar and whisk to combine. Heat the mi*lk in the microwave until lukewarm (35 ºC if you have a digital thermometer). Pour the milk and oil into the flour and mix with a wooden spoon to combine. Tip the dough out onto a work surface and knead for 8 minutes until smooth and supple. Lightly oil the mixing bowl; place the dough ball inside and cover. Let the dough prove for 1 ½ -2 hours until it doubles in size.

Bao Dough Part 2
4

Tip the dough out onto a work surface. Divide the dough into 60 g portions and form into balls. Cover with a damp cloth to keep from drying out.

Lightly flour a work surface and, using a rolling pin, gently roll the dough balls into flattened circular shapes that are the same size as your baking paper. Lightly brush the top of the dough circle with oil and then fold it over like a taco – this step is important as it allows for you to easily open the steamed buns to fill once cooked. Place each onto a

square of baking paper. Cover with a damp cloth and repeat until you have rolled and folded all of the buns.

Fill a pot that will fit a bamboo steamer over it a quarter full with water and bring to a simmer. Place the buns, along with the baking paper, into a bamboo steamer and steam for 12 minutes to cook. We used a double layer steamer with 3 buns on each layer. Repeat until you have steamed all the bao buns. (Note: this can also be done in an electric steamer).

Fry’s Chick’n Pieces
5

Set a large frying pan over medium-high heat. Heat a glug of oil, then add the Fry’s Chick’n pieces. Fry for 2-3 minutes per side or until golden. You may have to fry in two batches, depending on the size of your frying pan. Remove from the heat, then add two to three tablespoons of sauce to the pan and toss to combine.

To Assemble
6

Gently open the bao along the fold and add a layer of slaw. Top with a few Fry’s Chick’n pieces that have been tossed in the sauce. Drizzle with a little mayo, then top with spring onions, sesame seeds and fresh coriander. Season to taste and serve the rest of the sauce on the side for dipping and lime wedges for squeezing over.

Sticky Korean-style Bao Buns with Fry’s Fillets

Other Recipes

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General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

Receive our newsletter

Want more nuggets? Subscribe to our newsletter and receive nuggets of information about products, promotions and everything plant-based from the Fry family.

How can we help you?

General Enquiries

Telephone

+61 2 9336 7788

Export Enquiries

export@frygroup.co.za

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