Sticky Korean-style bao buns with Fry’s chick’n pieces | Nourish plant-based living

Ingredients

• Makes 14
• True
• Sauce
• Oil for frying
• False
• 1 garlic clove, chopped
• A knob of ginger, chopped
• ¼ cup (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 cup (60 ml) water
• Zest and juice of 1 lime
• Salt and pepper
• Bao
• 500g bread flour
• 10g instant yeast
• 2 tsp (10 ml) baking powder
• 10g salt
• ¼ cup (60 ml) sugar
• 1 tbsp (15 ml) oil
• 325g plant milk
• Chick’n Pieces
• A splash of oil
• 1 x pack <a href="https://fryfamilyfood.com/au/our-food/chickn-pieces-peri-peri/" target="_blank" rel="noopener">Fry’s Peri Peri Chick’n Pieces</a>
• 2-3 tbsp (30-45 ml) sauce (as made above)
• 14 pieces of baking paper, cut into 10x10 cm squares
• 2 tbsp (30 ml) oil for brushing the bao buns
• A bamboo/electric steamer
• To Assemble
• 150g of mixed rainbow/regular slaw (thinly sliced red & green cabbage, carrot and beetroot)
• 1 spring onion (green part only), very thinly sliced
• Vegan mayonnaise for drizzling
• Small bunch fresh coriander, washed and picked
• Lime wedges for squeezing over