Crispy Chicken Bao Buns with Asian Slaw
- Prep time: 35 minutes
- Calories: 670
- 125 Grams of Hoisin & Soy YPI
- 2 Tablespoons of Sriracha Sauce
- 3 11 Gram Pack of Mayonnaise
- 3 Chicken Thighs (skinless)
- 1 Cups of Panko Bread Crumbs
- 2 3 Gram Pack of Sugar
- 0.33 Cups of Rice Vinegar
- 1 Lebanese Cucumber
- 5 Large Bao Bun
- 1 300 Gram Pack of 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!