Bang Bang Chicken Nugget Bao Buns With Pickled Sesame Slaw

Prep time
45min
Cook time
15min
Serves
12

Bang Bang chicken originated as street food of Sichuan and refers to the method of using a stick to tenderise the meat. Try our version!

Ingredients:

Bang bang sauce:
  • ½ cup (125ml) kewpie mayonnaise
  • ¼ cup (60ml) sweet chilli sauce
  • 1 Tbsp (15ml) hot sauce (e.g. Sriracha)
  • 1 Tbsp (15ml) honey
 
  • 2 cups (500ml) mixed shaved cabbage and carrots slaw mix
  • ¼ cup (60ml) rice vinegar
  • 1 tsp (5ml) honey
  • 1 tsp (5ml) sesame oil
  • 1 tsp (5ml) soy sauce
  • 1 Tbsp (15ml) toasted sesame seeds
 
  • 1 x County Fair Frozen Nuggets
  • 12 small store-bought or homemade bao buns, cooked to instruction
  • 2 large pickled, thinly sliced
  • ¼ cup (60ml) peanuts, toasted and roughly chopped
  • Handful fresh coriander

Method:

  1. Bang bang sauce: Whisk the kewpie mayonnaise, sweet chilli sauce, hot sauce and honey together. Put it in a squeezy bottle, and keep it for plating. 
  2. Slaw: Place the cabbage and carrot mix in a bowl. 
  3. Whisk the rice vinegar, honey, sesame oil, soy sauce and sesame seeds together. Pour this into the bowl with the slaw and toss well. Allow to sit for at least 30 minutes, tossing again after 15 minutes. 
  4. Cook the chicken nuggets in the air fryer or fry them in oil, according to package instructions.
  5. Place the cooked bao buns on a board. Put a spoonful of slaw in each, followed by 2 or 3 slices of pickle. Top with the nugget, drizzle over a generous amount of bang bang sauce. Sprinkle over crunchy peanuts and fresh coriander. Serve on a platter.