ADAM COCKLE FOR BOMBOM: GOCHUJANG CHICKEN BAO – BOMBOM UK

Ingredients

• Fill a medium size saucepan with water and bring to the boil.
• place your dough balls (on the parchment paper squares) into bamboo steamers with plenty of space in-between (you should fit about 4-6 in each depending on the size of your balls/steamers).
• Place the steamer(s) on top of the pan and steam for 4 minutes. remove from the pan but leave the lid on the steamer for another 4 minutes before removing.
• For Gochujang sauce, put all of the ingredients in a small pan and bring to the boil, mixing constantly.
• reduce the heat and let the sauce bubble away for a few minutes until nice and thick.
• cook your chicken nuggets / veggie bites / favourite fried chicken recipe. cut into bite sized pieces (to fit the size of your buns) and toss in the sticky gochujang sauce.
• slice the buns in half (i found that a small serrated cheese knife was the best tool for this job).
• add a generous spoonful of Kimchi Mayo to the base of each bun followed by a piece of BBQ chicken and finally pop on the lid. fix everything together with a cocktail stick.