Crispy Chicken Bao Buns with Asian Slaw

Crumb Chicken:

Preheat oven to 200°C. In a large bowl mix 3 TBS hoisin & soy and 2 tsp sriracha (depending on how hot you like, add a little and taste marinade). Slice chicken into 2 cm strips and place into bowl with marinade. Place panko in another bowl and line a tray with baking paper. Working a few at a time, put chicken strips into panko, press to make stick and then place on tray. Once oven is hot, bake for 12 minutes.

Pickle Cucumber:

In medium bowl mix sugar, ½ tsp salt, 2 TBS rice vinegar. Thinly slice cucumber, add to bowl and combine.

Dress Coleslaw:

In a large bowl mix 2 TBS oil, remaining rice vinegar, 1 TBS hoisin & soy and a pinch of salt to make dressing. Add Asian slaw and mix.

Warm Buns:

Remove paper backing from bao buns. Place 3 buns at a time on a large plate, cover with cling film and microwave for 1 minute. Repeat with remaining buns.

You Plate It:

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