Trying something new with an old fave is an easy way to find some much-needed dinner inspo as we cruise into summer and the holiday season.
Lee Kum Kee Soy Sauce and chicken are pretty easy to come across in kiwi kitchens, so Dave and I came up with this super quick and easy Sticky Chicken Bao recipe that we guarantee the whole family will love!
Approx 600g Chicken thigh or tenders
¼ cup Lee Kum Kee Soy Sauce
2 tbsp honey
1 tbsp rice wine vinegar
4 cloves garlic finely chopped
¼ tbsp Lee Kum Kee minced ginger
1 tbsp olive oil
1 pack Bao buns, find in freezer section at supermarket
Coleslaw, coriander, spring onions to garnish to taste
Combine Lee Kum Kee Soy Sauce, honey, vinegar, garlic and ginger in large bowl. Mix well to combine. Add chicken and stir to coat. Leave to marinate for at least 30 minutes.
Add olive oil to pan, adding chicken when pan is hot. Reserve marinade in bowl to add later.
When chicken is cooked through and beginning to turn a golden-brown colour add remaining marinade. Turn chicken to coat in marinade, reduce until sauce coating chicken is thick and sticky.
Steam buns according to directions on pack. Fill with coleslaw, chicken, dress with coriander and chopped spring onions. Create a spicy mayo by adding hot sauce, (the more the better) to your mayo and drizzle over your filled bao.