The chicken can be prepared ahead of time and then reheated when you are ready to serve. Look for buns that are viscous rather than crispy – slide-out buns will work well (you will need 24) or milk burger buns.
Ingredients Of Chilli chicken buns
for the marinade:
2 tablespoons gochujang paste
1 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoons chilli oil
1 tablespoon minced garlic (or 2 cloves, minced)
1 tablespoon grated ginger8 chicken breast tenderloins
4 unfilled Chinese buns (mantou)
1 teaspoon sesame seeds
1 small cucumber fresh coriander, to serve
chilli oil, to serve
Direction Of Chilli chicken buns
- Mix the marinade ingredients in a small bowl until they are combined. Place the chicken in a resealable plastic bag – a ziplock sandwich bag is large enough. Pour over marinade, seal bag and mash until chicken is well coated. Let it marinate in the refrigerator for at least six hours or overnight.
- Place the rolls in a steamer covered with a piece of parchment paper and steam over boiling water for 15 minutes (if you are using frozen rolls, fresh rolls only need a few minutes ).
- While the buns are steaming, cook the chicken. I use a broiler pan, which I heat for 5 full minutes over medium-high heat before cooking the chicken. Remove the chicken from the marinade, shaking off any excess as you go, and cook 2 to 3 minutes per side or until cooked through. Transfer to a plate and sprinkle with sesame seeds.
- Cut the cucumber into long, thin slices.
- When the buns are ready, cut them almost all the way – leave a small hinge to make them easier to hold and eat. Line with a few cucumber slices, garnish with two pieces of chicken in each and coriander leaves. Serve with a small dish of chili oil to soak or drain as desired.