Asian Crumbed Chicken Bao
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Asian Crumbed Chicken Bao

with mushrooms, pickled cucumber and jasmine rice

This recipe features simple ingredients used in interesting ways. Fragrant rice is elevated with apple cider vinegar, which is also used to pickle the cucumber in this dish. Crispy chicken sits inside a soft and fluffy bao bun, rounding out a satisfying and exciting recipe.

Total Time40 minutes
Cooking Time35 minutes


Serving amount

150 grams


1 sachet(s)

Sweet Chilli Sauce

2 unit(s)


260 grams

Diced Chicken Breast

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

150 grams

Jasmine Rice

1 unit(s)


1 sachet(s)


(Contains Egg, Mustard)

1 sachet(s)

Ketjap Manis

(Contains Soya, Wheat)

1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

2 sachet(s)


(Contains Egg, Mustard)

1 pack(s)


(Contains Wheat)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)4857 kJ
Energy (kcal)1161 kcal
Fat30.6 g
of which saturates4.3 g
Carbohydrate164.8 g
of which sugars22.1 g
Dietary Fiber3.6 g
Protein80.6 g
Cholesterol0 mg
Salt2.77 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Parchment Paper
Baking Tray
Pot with Lid


Make the Rice
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Place a pot over medium-high heat with the rice and 300ml cold water (double for 4p). Bring to the boil.
  • Once boiling, lower heat to medium, cover with the lid and cook for 12 mins.
  • Remove the pot from the heat and keep covered for another 12 mins (or until ready to serve).
  • Once ready, add ¼ tsp salt, 1 tsp sugar (double both for 4p) and half the apple cider vinegar. Mix well to combine.
Pickle the Cucumber
  • Meanwhile, trim and halve the cucumber lengthways. Scoop out the seeds. Chop widthways into small pieces. 
  • In a bowl, mix the remaining apple cider vinegar, ¼ tsp salt and 1 tsp sugar (double both for 4p).
  • Add the cucumber and set aside to marinate, continuing to toss occasionally.
  • Mix the aioli with the sweet chilli sauce.
  • In a bowl, mix the breadcrumbs with salt, pepper and 2 tbsp oil (double for 4p).
Bake the Chicken
  • Toss the chicken in the mayo. Season with salt and pepper.
  • Next, toss the chicken in the breadcrumbs.
  • Place on a lined baking tray. Drizzle over a little oil.
  • Bake until golden and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.

Cook the Mushrooms
  • Meanwhile, roughly chop the mushrooms
  • Deseed the chilli and finely chop.
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Fry the mushrooms for 5-6 mins. Stir in the ketjap manis.
Warm the Bao Buns
  • Place the bao buns on a plate (three at a time) and microwave covered for 1 min.
  • Keep covered until serving.

TIP: Don't have a microwave? Place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.

  • Fill the bao buns with the crumbed chicken and a little pickled cucumber.
  • Fluff up the rice with a fork and divide between bowls.
  • Top the rice with fried mushrooms and the remaining pickled cucumber.
  • Drizzle the sweet chilli aioli over the bao buns.
  • Garnish with a scattering of chopped chilli (use less if you don't like spice).