• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into fries. 
• Cut bacon into 1cm pieces.
• Place fries on a lined oven tray. Drizzle with olive oil, 
season with salt and toss to coat. Bake until tender, 
20-25 minutes.
• In the last 5 minutes of cook time, sprinkle bacon 
and Cheddar cheese over fries. Return to oven and 
bake until melted and golden.  

• Meanwhile, thinly slice cucumber into rounds.
• Thinly slice pear into wedges.
• Thinly slice spring onion.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, garlic paste 
and a drizzle of olive oil. Season with pepper and 
set aside.
• In a small bowl, combine Korean stir-fry sauce and 
a splash of water. 

• When fries have 10 minutes remaining, in a second 
medium bowl, combine cornflour and the plain 
flour. Add chicken and toss to coat.
• In a large frying pan, heat a generous drizzle of olive 
oil over medium-high heat.
• When oil is hot, dust off any excess flour from 
chicken, then cook, tossing occasionally, until 
browned and cooked through, 5-6 minutes. Transfer 
to a paper towel-lined plate. 
TIP: Chicken is cooked through when it’s no longer pink 
inside!  

• Wipe out frying pan and return to medium-high 
heat. Return chicken, then add Korean stir-fry 
sauce mixture, tossing until well coated. 

• While chicken is cooking, place gua bao buns on  
a microwave-safe plate and cover with a damp 
paper towel.
• Microwave on high for 1 minute. Set aside to rest for 
1 minute.
• In a large bowl, combine cucumber, pear, mixed 
salad leaves, garlic aioli and a drizzle of olive oil. 
Season to taste with salt and pepper. 

• Uncover baos, then gently halve buns and fill 
with some cucumber salad and Korean garlic-soy 
chicken.
• Serve baos with cheesy bacon fries and remaining 
salad. Sprinkle over spring onion to serve. Enjoy!