Asian bao with spicy chicken tender, kimchi, and peanut touch

Soft, fluffy bao buns filled with crispy spicy chicken tender, fresh cucumber, aromatic kimchi, and a creamy peanut sauce. A perfect street-food creation that blends heat, freshness, and Asian-style sweetness.

2 servings

ingredients:

  • 2 bao buns (can be black, colored with activated charcoal)
  • 1 Chef Patrick’s spicy breaded chicken tender
  • 50 g kimchi
  • ½ fresh cucumber

extras:

Peanut Sauce:

  • 2 tbsp natural peanut butter
  • 1 tbsp soy sauce
  • 1 tsp lime juice
  • 1 tsp honey
  • ½ tsp freshly grated ginger
  • 2–3 tbsp warm water (to reach a smooth, slightly runny consistency)

Extras:

  • 1 tsp sesame seeds (white or black)
  • fresh cilantro

preparation:

Chicken Tender:

  • Deep-fry at 180°C (355°F) for 5–6 minutes until golden and crispy.
  • Drain on paper towels, let rest briefly, then slice thinly.

Peanut Sauce:

  • In a small bowl, mix peanut butter, soy sauce, lime juice, honey, and ginger.
  • Gradually add warm water until smooth and creamy.

Vegetables:

  • Slice cucumber into thin rounds or long strips.
  • Drain excess liquid from the kimchi to prevent the buns from getting soggy.

Bao Buns:

  • Steam for 2–3 minutes until soft and fluffy.
  • Alternatively, microwave covered for 30 seconds.

Assembling the Bao:

  • Spread a thin layer of peanut sauce inside each bao bun.
  • Add sliced chicken tender, a portion of kimchi, and cucumber.
  • Drizzle with extra peanut sauce.

Decoration:

  • Sprinkle with sesame seeds and fresh cilantro.
  • Serve with extra peanut sauce for dipping.

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