Sweet and Spicy Chicken Bao

Name: Sweet and Spicy Chicken Bao with pickled radish and roast potatoes
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 500 grams Baby Potatoes; 1 sachet(s) Sweet Chilli Sauce; 1 unit(s) Cabbage; 1 sachet(s) Aioli; 1 pack(s) Breadcrumbs; 1 sachet(s) Red Wine Vinegar; 1 sachet(s) Sesame Seeds; 6 unit(s) Bao Buns; 1 sachet(s) Gochujang Paste; 125 grams Radish; 1 sachet(s) Dried Chilli Flakes; 260 grams Diced Irish Chicken Breast; 1 tsp Sugar; ¼ tsp Salt; to taste Salt; to taste Pepper; to taste Oil; to taste Water; 1 unit(s) Egg

with pickled radish and roast potatoes

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Chicken is crumbed and cooked until crispy in this many-layered recipe. Pickled radish and crunchy cabbage slaw add to the many textures in this sweet and spicy dish.

Tags:

Egg(s) not included

•Extra spicy

Allergens:

Egg

•Mustard

•Wheat

•Sulphites

•Sesame

•Soya

The quantities provided above are averages only.

Total Time40 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

500 grams

Baby Potatoes

1 sachet(s)

Sweet Chilli Sauce

1 unit(s)

Cabbage

1 sachet(s)

Aioli

(Contains Egg, Mustard)

1 pack(s)

Breadcrumbs

(Contains Wheat)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Sesame Seeds

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

6 unit(s)

Bao Buns

(Contains Wheat May be present Milk)

1 sachet(s)

Gochujang Paste

(Contains Soya)

125 grams

Radish

1 sachet(s)

Dried Chilli Flakes

260 grams

Diced Irish Chicken Breast

Not included in your delivery

1 tsp

Sugar

¼ tsp

Salt

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

1 unit(s)

Egg

Nutrition Values

Energy (kJ)4620 kJ

Energy (kcal)1104 kcal

Fat27.2 g

of which saturates4.7 g

Carbohydrate157.5 g

of which sugars33.5 g

Dietary Fiber7.6 g

Protein57.3 g

Cholesterol0 mg

Salt3.59 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 Sheet with Baking Paper

•Colander

•Pot with Lid

Cooking Steps

Preheat oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes. Quarter larger pieces. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
Arrange cut-side down then roast on the top shelf for 15-20 mins.
After 15 mins, crush each potato with the bottom of a bowl. Drizzle with oil. Sprinkle with sesame seeds and chilli flakes (use less if you don't like spice).
Return to the top shelf of the oven to cook until crispy and golden, 8-10 mins.

Meanwhile, trim and thinly slice the radish.
Pop into a bowl along with vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
Mix together and set aside, continuing to stir frequently.

Halve the cabbage, cut out the tough core and thinly slice.
Toss the cabbage with half the aioli. Season to taste with salt and pepper.
Make the sweet and spice sauce by mixing the sweet chilli sauce and gochujang in a bowl.

Beat one egg (per 2P) in a bowl. Season with salt and pepper.
In another bowl, season the breadcrumbs with salt and pepper.
Season the chicken with salt and pepper, then toss first in the egg and then 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.

Place the bao on a plate (three at a time) and microwave covered for 1 min.
Keep covered until serving.

TIP: You can steam the bao as well. 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 (three at a time) on the baking sheet. Cover and steam for 3-4 mins.