Chicken Katsu Curry Bao
with Asian greens and roast baby potatoes
Soft and fluffy bao buns are beautifully contrasted with crunchy crumbed chicken and crispy roast baby potatoes in this Asian-fusion delight. Steam-fried veg and crunchy peanuts also make an appearance, along with chopped fresh chilli for a bit of bite.
The quantities provided above are averages only.
Ingredients
260 grams
Diced Irish Chicken Breast
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 sachet(s)
Korma Curry Paste
2 sachet(s)
Honey
75 grams
Green Beans
20 grams
Peanuts
(Contains Peanut May be present Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 unit(s)
Chilli
500 grams
Baby Potatoes
1 unit(s)
Carrot
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
unit(s)
Egg
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces. Pop onto a lined baking tray.
- Drizzle with oil and season with salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins. Turn the tray halfway through.
- Meanwhile, in a small bowl, mix together the honey, aioli and korma paste.
- Trim the green beans.
- Trim the carrot and halve lengthways (no need to peel). Chop into 1cm wide, 5cm long batons.
- Halve the chilli and discard the core and seeds. Finely chop.
- Bash the unopened sachet of peanuts with a pot or rolling pin.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the green beans and carrots and fry until starting to char, 3-4 mins.
- Add a splash of water and cover with a lid or some foil. Cook until tender, 4-5 mins.
- Transfer the veg to a bowl. Toss with sweet Asian sauce and half the chopped chilli (use less if you don't like spice).
- Season to taste with salt and pepper. Set aside and cover to keep warm.
- Beat one egg (double for 4p) in a bowl.
- In another bowl, season the breadcrumbs with salt and pepper.
- Wipe and return the pan to high heat with 2cm oil.
- Season the chicken with salt and pepper.
- Toss the chicken first in egg then breadcrumbs. Ensure it's well coated. IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Fry the chicken until golden and cooked through, 6-8 mins. Turn every 2-3 mins.
- Transfer to a plate lined with kitchen paper. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Place the bao on a plate (three at a time). Microwave covered for 1 min.
TIP: Don't have a microwave? Boil 2cm of water in a pot. Pop a colander lined with a baking sheet on top. Place 3 bao at a time on the baking sheet. Cover and steam, 3-4 mins.
- Fill each bao with crispy chicken.
- Drizzle the katsu curry sauce over the top.
- Serve the warm Asian veg and roast potatoes on the side.
- Finish with a scattering of crushed peanuts and remaining chopped chilli.
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