Sticky Chicken in Chinese Steamed Buns

, from Issue #0. March, 2016
Photography Aaron McLean.
    Sticky Chicken in Chinese Steamed Buns

    Chinese steamed buns are readily available these days and this quick, sticky glaze means you can whip up these moreish little numbers in no time at all. 

    INGREDIENTS

    500 grams corn-fed free range Rangitikei boneless chicken thighs

    Glaze
    2 tablespoons kecap manis
    2 tablespoons tomato paste
    1 tablespoon hoisin sauce
    2 cloves garlic, crushed
    2 teaspoons sesame oil
    2 tablespoons lemon juice
    ¼ teaspoon ground Chinese five-spice

    To serve
    12 Chinese steamed buns, hot
    hoisin sauce 
    ½ telegraph cucumber, julienned
    1 carrot, julienned
    handful coriander
    ½ cup pickled red cabbage 
    chopped roasted peanuts 
    sriracha chilli sauce 

    METHOD

    Glaze: Combine all the ingredients in a bowl and add the chicken, turning to coat well. Cover and refrigerate for 1 hour or up to 24 hours. 

    To cook: Heat a sauté pan with a little vegetable oil over a medium-low heat. Cook the chicken until golden and fully cooked through and the sauce is reduced and sticky. 

    To serve: Slice the chicken thinly. Cut the buns ¾ of the way through and spread both sides with hoisin. Fill with cucumber, carrot, chicken and coriander then top with kimchi and peanuts. Drizzle with sriracha and serve immediately. Makes 12 buns

    Subscribe or Log in to dish to save recipes

    Subscribe
    SAVE
    TAGS

    Related Content

    latest issue - on sale now

    126
    Check out our
    latest issue:

    126

    We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.