Honey and Miso Glazed Chicken Bao
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Honey and Miso Glazed Chicken Bao

with smashed cucumber and roasted sesame potatoes

Crispy fried chicken and smashed cucumber form the filling of this Asian-inspired recipe. A sweet and salty miso glaze adds depth of flavour to the dish while soft and fluffy bao buns act as the perfect vessel for a hearty and exciting meal.

Tags:
Discovery
Allergens:
Sesame
Sulphites
Soya
Wheat
Total Time35 minutes
Cooking Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Cucumber

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

2 sachet(s)

Honey

2 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

260 grams

Diced Chicken Breast

1 pack(s)

Bao Buns

(Contains Wheat May be present Milk)

1 sachet(s)

Garlic, Ginger & Lemongrass Paste

500 grams

Baby Potatoes

2 sachet(s)

Dried Chilli Flakes

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Flour

to taste

Sugar

to taste

Water

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Nutrition Values

Energy (kJ)3459 kJ
Energy (kcal)827 kcal
Fat11.1 g
of which saturates2.7 g
Carbohydrate128.9 g
of which sugars20.7 g
Dietary Fiber3.9 g
Protein51.1 g
Cholesterol0 mg
Salt6.06 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.

Utensils

Baking Tray
Colander
Pot with Lid

Instructions

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
  • Drizzle with oil then season with salt and pepper.
  • Rub the oil over the potatoes then lay them cut-side down on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 25-35 mins.
Smash the Cucumber
2
  • Trim the cucumber then halve lengthways.
  • Bash each half with the bottom of a pot or pan. Thinly slice widthways.
  • In a separate bowl, toss the smashed cucumber with 1 tsp sugar (double for 4p) half the soy sauce and the apple cider vinegar.
  • Set aside, continuing to stir occasionally.
3

 

  • Place a pan over medium heat (no oil).
  • Once hot, dry-fry the sesame seeds until lightly toasted, stirring regularly, 2-3 mins.
  • Remove from the pan and set aside.
  • In a small bowl, make the glaze by mixing miso, honey and the remaining soy sauce
4
  • In a bowl, toss the chicken with salt, pepper and 2 tbsp flour (double for 4p).
  • Return the pan to medium-high heat with a drizzle of oil
  • Fry the chicken until browned and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw chicken.
  • Pour in the miso glaze and lemongrass paste.
  • Cook until thickened, 2 mins.

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

5
  • Meanwhile, place the bao buns on a plate (3 at a time). Microwave covered for 1 min. 
  • Keep covered until serving.

TIP: Haven't got a microwave? Place a large 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.

6
  • Fill each bao bun with a little smashed cucumber and some miso chicken.
  • Plate up your baos with the roasted potatoes alongside. 
  • Sprinkle the toasted sesame seeds over everything. 
  • Scatter the bao buns with dried chilli flakes (use less if you dont like the heat).
  • Serve any remaining smashed cucumber salad on the side.
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