Korean Fried Chicken Gua Bao (Makes 10)

Contains GLUTEN (WHEAT), SESAME, EGG and SOY. Products are made in a facility that also uses milk, shellfish, and peanuts.

FRIED CHICKEN (38%): Chicken (90%), Canola Oil, Wheat Flour, Glutinous Rice Flour, Potato Starch, Egg, Baking Soda KOREAN SAUCE (25%): Tomato Sauce (Tomatoes, Sugar, Salt, Food Acids (260, 330), Natural Flavour), Honey, Korean Hot Pepper Paste (17%) (Fermented Wheat Paste (Wheat Flour, Salt, Koji, Water), Corn Syrup, Red Pepper Seasoning (Red Pepper Powder, Salt, Garlic, Onion, Water, Wheat Flour, Alcohol, Flavour Enhancer (621), Salt), Garlic, Ginger BAO (25%): Wheat Flour, Water, Sugar, Shortening (Vegetable Oil, Antioxidant (330)), Yeast, Soy Flour, Salt PICKLED DAIKON (11%): Daikon (93%), White Vinegar, Sugar, Salt SESAME SEED MIX (<1%): White Sesame Seeds (50%), Black Sesame Seeds (50%)

1. Steaming
Boil some water in a pot. Put the bao(A) in a steamer lined with parchment paper. Steam from boiling for 8 mins (12 mins if frozen) for soft pillowy goodness.
Microwave alternative:
Reheat just before serving. Place the unopened bao packet (A) in the microwave. Cook on high for 30-40 seconds (60 seconds if frozen) or until soft. Be careful not to over cook.

2. Filling
While the bao are steaming, pop the fried chicken (B) in the oven at 180 degrees for 10 mins until crispy and hot. Heat the Korean sauce (C) in a pan. When chicken is cooked, toss through the warm sticky sauce.

3. Assemble
Put the saucy chicken in a bao and top with pickles (D). Sprinkle with sesame seeds.