“Spice up your weekend with my addictively tangy Asian-inspired roast, featuring an amazing sticky kimchi marinade and a vibrant slaw. Load it all up in my beautifully light and fluffy coconut bao for the perfect mouthful. It’s going to get messy! ”
- 3 tablespoons of sesame seeds
- 250 g kimchi
- 2 tablespoons gochujang paste
- 2 tablespoons low-salt soy sauce
- 2 tablespoons rice vinegar
- 1.4 kg whole free-range chicken
- 2 tablespoons runny honey
- sesame oil
- 1 x 400 g tin of light coconut milk
- 2 coconut milk tins’ worth of self-raising flour , (500g), plus extra for dusting
- 2 carrots
- 4 spring onions
- 2 fresh red chillies
- 1 bok choi
- ½ a Chinese cabbage
- 2 limes
- 1 teaspoon sesame oil
- ½ a teaspoon gochugaru , (Korean red pepper powder)
- Preheat the oven to 180°C/350°F/gas 4.
- Toast the sesame seeds in a dry frying pan for 3 to 5 minutes, or until golden and nutty.
- Put the kimchi, gochujang, soy sauce, rice vinegar and 2 tablespoons of the sesame seeds into a blender, and whiz until smooth.
- Place the chicken in a snug-fitting baking tray. Pour one third of the marinade over the chicken and rub it in to all the nooks and crannies. Roast for 1 hour 20 minutes, or until everything is gnarly and cooked through.
- Add the honey to the remaining marinade and blitz until combined. Pour half into a small bowl and set aside – this will be your dipping sauce. Keep the rest of the sauce for your glaze.
- For the buns, cut out 12 x 8cm squares of greaseproof paper and rub each one with a little sesame oil to stop the buns sticking. Pour the coconut milk into a large mixing bowl, then add the flour and a good pinch of sea salt. Start mixing with a fork then get in there with your hands and knead until you have a soft, smooth dough – or do all this in a food processor.
- Tip the dough onto a flour-dusted work surface and roll into a sausage shape. Quarter it, then cut each piece into three to make 12 even-sized pieces and roll each into a ball. One-by-one, with a rolling pin, roll the balls into 10cm x 12cm ovals. Lay an oiled chopstick across the middle like a hinge, fold the dough in half and pull the chopstick out. Place each bun on a little rectangle of greaseproof paper ready for steaming.
- Remove the chicken from the oven and turn it off. Spoon over the reserved glaze to create another sticky layer and sprinkle over the remaining sesame seeds. Transfer to a plate and return to the oven to keep warm and tighten up the glaze while you cook the buns.
- Working in batches, place the buns on their greaseproof squares into a large bamboo steamer and pop the lid on. Place the steamer over a large frying pan or wok filled with 300ml of boiling water and steam for 8 to 10 minutes, or until fluffy and cooked through.
- For the slaw, scrub the carrots, trim the spring onions and chillies (deseed if you like), bok choi and cabbage. Finely zest and juice the limes into a serving bowl, add a little sesame oil and a good pinch of gochugaru. Finely chop all the slaw ingredients, drop them into the dressing bowl and toss with your hands to dress.
- Shred the chicken and serve with the coconut buns, slaw and remaining sauce.
Source: Jamie Oliver