1 box frozen store-bought bao buns
4 x Lilydale Chicken Thigh Fillets, chopped into bite sized pieces
1 tbsp honey
3 tbsp soy sauce
1 tsp sesame oil
Sriracha Kewpie mayonnaise
2 cucumbers, finely julienned
1/2 bunch coriander
Make the marinade by combining honey, soy sauce, and sesame oil. Add the chicken pieces and toss to coat, then skewer the pieces onto the wooden skewers.
Cook the chicken skewers in a hot and lightly oiled pan until caramelised on the outside and cooked through, around 3-4 minutes (turning regularly).
Steam the bao buns (follow packet instructions).
To serve, fill a platter with the steamed bao buns, cooked chicken skewers, cucumber, fresh coriander, sriracha Kewpie mayonnaise and hoisin sauce.
To make each bao bun, spoon a teaspoon of hoisin sauce and mayonnaise into the bun, add some cucumber and coriander and top with a chicken skewer.