Miso Glazed Chicken Bao

• 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 (per 2P), soy sauce and the apple cider vinegar.
• Set aside, continuing to stir occasionally.
• In a small bowl, make the glaze by mixing lemongrass paste, miso, sweet Asian sauce and 25ml water (per 2P).

• Place a pan over medium heat (without oil).
• Once hot, dry-fry the sesame seeds, stirring, until lightly toasted, 2-3 mins.
• Remove from the pan and set aside (reserve the pan for later).
• In a bowl, toss the chicken with salt, pepper and 2 tbsp flour (per 2P). IMPORTANT: Wash hands and equipment after handling raw chicken.

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

• Return the pan to medium-high heat with a drizzle of oil.
• Fry the chicken until cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
• Add the miso glaze to the pan.
• Cook until slightly thickened, 1-2 mins. Loosen with a splash of water if you feel it's too thick.

• 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.