TR
The Rub SocietyServings:
4 - 6
An Asian fusion recipe blending the nuttiness of “Satay All Day”, the heat and sesame depth of “You Know It’s Got Seoul”, and the punchy finish of “Umami Chilli Oil”. Perfect for BBQ, griddle, or pan-grill service — ideal for events, tastings, or menu features.
Ingredients
- Protein & Marinade
• 800 g chicken thigh fillets (skin off, boneless)
• 1½ tbsp Angus & Oink “You Know It’s Got Seoul” Korean Rub
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tsp honey
• 1 clove garlic, minced
• 1 tsp grated ginger
Satay Glaze
• 2 tbsp Rub Me Sauce Me “Satay All Day”
• 200 mL coconut milk
• 1 tsp brown sugar
• 1 tsp lime juice
• 1 tsp fish sauce (optional)
To Serve
• 10 steamed bao buns (or soft mini rolls)
• 2 tbsp Geelong Chilli Co “Umami Chilli Oil”
• Fresh cucumber ribbons
• Pickled carrot or daikon
• Crushed roasted peanuts or cashews
• Coriander leaves
• Lime wedges
Instructions
- Marinate:
Combine Korean rub, soy sauce, sesame oil, honey, garlic, and ginger in a bowl. Toss chicken to coat. Marinate for at least 30 minutes (up to 2 hours). - Cook:
Grill or BBQ chicken thighs over medium-high heat (or use a hot griddle pan). Cook 4–5 minutes per side until caramelised and internal temp hits 75 °C. Rest briefly, then slice thinly. - Prepare Glaze:
In a small saucepan, whisk together “Satay All Day”, coconut milk, sugar, lime juice, and optional fish sauce. Warm gently until thickened and glossy. - Assemble Bao:
• Spread or drizzle a little satay glaze inside each bao.
• Add sliced Korean-rubbed chicken.
• Spoon a small amount of Umami Chilli Oil over the top (to taste).
• Garnish with cucumber, pickled carrot, nuts, coriander, and a squeeze of lime.
Tips
Serve bao on bamboo steamers with extra satay glaze and chilli oil on the side.
Can also be done as sliders for event catering or tasting paddles.
Pair with cold lager or crisp sparkling wine — the chilli oil’s umami and heat balance perfectly with sweetness from the satay glaze
