Instead, I will cook him one of his favourite meals. After twenty-one years of not doing it, then doing it would be unexpected maybe? And we all need as many distractions and little celebrations as we can get right now. Maybe this year we might though, or at least I might. There is a thoughtfulness involved that is very lovely, and it is always nice to be surprised. I have come to really value the spontaneity of that. Displays of affection are spontaneous, and rarely given if expected. Such tokens are instead more likely to arrive unexpectedly, be it a bunch of flowers on rare occasions or more often something he spots that he knows I will enjoy.
In all that time I have never received a Valentines Day card and a bunch of flowers on the fourteenth of February. Over the past twenty-one years I have learned not to expect the expected. Being married to someone with a deep aversion to any kind of performative displays of love and affection has not helped.
I have always found it to be a bit too forced, a bit formulaic. I must be honest I am not a fan of Valentine’s Day. Everyone will have to get a little more inventive, and perhaps there is no harm in that. There will be no dining out, and the florists are all closed too. It will be different this year of course. A day when all the restaurants are usually booked out and a bunch of red roses will cost you an arm and a leg. I use it in lots of recipes (beef bulgogi, Pork ramen, Korean steak grilled cheese, sticky Asian ribs to name a few).It is St Valentine’s Day on Sunday. It’s a fantastic addition to sauces and marinades, as it adds heat, richness, tang and a little sweetness. I prefer the paste, rather than the sauce for a stronger flavour. Gochujang is a Korean fermented red chilli sauce or paste with a smoky-sweet and slightly spicy flavour. I've got a few tips in the recipe card below if you'd like to make any parts of the recipe ahead of time. Top with slices of red onion, fresh coriander (cilantro), cucumber and sesame seeds before serving. Pour the mixture over the crispy chicken toss together:Ĭarefully open the steamed bao buns and stuff with the Korean chicken. This is a mixture of gochujang paste (<– affiliate link), honey, brown sugar, soy sauce, garlic and ginger that’s been bubbled together until sticky and syrupy. The chicken is then fried, before being coated in spicy gochujang sauce.
#KOREAN FRIED CHICKEN SANDWICH FULL#
Then we coat the chicken in my special crispy chicken mixture (check out the recipe card for the full list of ingredients). Marinade the chicken in buttermilk, salt, white pepper and garlic salt for at least an hour. Then I fry the chicken at the same time as I start steaming the bao buns. Then I shape the bao buns and let them prove a second time. I normally start marinading the chicken when the buns are going through their first prove. They’re stack-able, so you’re saving hob space too – which is very useful when you’re making something with multiple dishes – like a good old roast beef dinner. I use mine all the time for steaming veggies. If you don’t have one, I thoroughly recommend getting yourself one. I’ve written (and tested) this recipe using my steam pan.(<– affiliate link).
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