Crispy Chicken Bao Buns with Asian Slaw
A long time Chinese favourite, bao are steamed buns usually filled with succulent meat. In this recipe, crispy chicken and Korean style bao create tasty little sliders. Steaming the buns gives them an irresistible soft bite which contrasts superbly with the crunchy cucumber. A colourful slaw provides a healthy addition to this dinner.
Ingredients
- 125 g of Hoisin & Soy YPI
- 2 Tbsp of Sriracha Sauce
- 3 x 11g Pack of Mayonnaise
- 3 of Chicken Thighs (skinless)
- 1 Cup of Panko Bread Crumbs
- 2 x 3g Pack of Sugar
- 1⁄3 Cup of Rice Vinegar
- 1 of Lebanese Cucumber
- 6 of Large Bao Bun
- 1 300g Pack of Asian Slaw
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Get startedStep-by-step instructions
Crumb Chicken:
Preheat oven to 200°C. Prepare marinade - mix 3 Tbsp hoisin & soy and 2 Tsp Sriracha in a large bowl. Slice chicken into 2 cm strips, add to bowl with marinade. Place panko in another bowl, line a tray with baking paper. Working a few at a time, put chicken strips into panko, press to make stick and place on lined baking tray. Bake for 12 minutes.
Pickle Cucumber:
In medium bowl mix sugar, 1⁄2 Tsp salt, 2 Tbsp rice vinegar. Thinly slice cucumber, add to bowl and combine.
Dress Coleslaw:
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 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!
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