Crispy Chicken Bao Buns with Asian Slaw

Preheat oven to 200°C. Mix 3 Tbsp hoisin & soy and 2 Tsp hot sauce (to taste) in a large bowl. Slice chicken thighs into 2cm strips, add to bowl with marinade. Place panko bread crumbs in a bowl, line a tray with baking paper. A few at a time, put marinated chicken strips into panko, press to stick and place on lined baking tray. Bake for 12 minutes.

Tip! Hot Sauce is quite spicy so add as little or as much as you like. If preferred you can pan fry the chicken in which case you won't need to heat the oven.

In medium bowl mix sugar, ¹⁄₂ Tsp salt and 2 Tbsp rice vinegar (use the remainder in step 3). Thinly slice Lebanese cucumber, add to bowl and combine.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely slice red cabbage. Peel and grate or julienne carrot. Finely slice spring onion. Chop coriander finely, stems and all. In a large bowl mix 1-2 Tbsp olive oil, remaining rice vinegar, 1 Tbsp hoisin & soy and a pinch of salt to make dressing. Add the veggies, spring onion and coriander and mix.

Remove paper backing from bao buns. Place buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Tip! You can do this in batches if necessary.

Spread a little of the remaining hoisin & soy and mayonnaise onto each bun. Divide chicken between buns. Add 2 slices of cucumber, slaw and a drizzle of hot sauce. Serve with remaining slaw on the side. Enjoy!

Preheat oven to 200°C. Mix 3 Tbsp hoisin & soy and 2 Tsp hot sauce (to taste) in a large bowl. Slice chicken thighs into 2cm strips, add to bowl with marinade. Place panko bread crumbs in a bowl, line a tray with baking paper. A few at a time, put marinated chicken strips into panko, press to stick and place on lined baking tray. Bake for 12 minutes.

Tip! Hot Sauce is quite spicy so add as little or as much as you like. If preferred you can pan fry the chicken in which case you won't need to heat the oven.

In medium bowl mix sugar, ¹⁄₂ Tsp salt and 2 Tbsp rice vinegar (use the remainder in step 3). Thinly slice Lebanese cucumber, add to bowl and combine.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Finely slice red cabbage. Peel and grate or julienne carrot. Finely slice spring onion. Chop coriander finely, stems and all. In a large bowl mix 1-2 Tbsp olive oil, remaining rice vinegar, 1 Tbsp hoisin & soy and a pinch of salt to make dressing. Add the veggies, spring onion and coriander and mix.

Remove paper backing from bao buns. Place buns on a large plate in a single layer, cover with cling film and microwave for 1 minute. Repeat with remaining buns if required.

Tip! You can do this in batches if necessary.

Spread a little of the remaining hoisin & soy and mayonnaise onto each bun. Divide chicken between buns. Add 2 slices of cucumber, slaw and a drizzle of hot sauce. Serve with remaining slaw on the side. Enjoy!