Miso Glazed Chicken Bao
with smashed cucumber and roasted sesame potatoes
Crispy fried chicken and smashed cucumber form the filling of this Asian-inspired recipe. A sweet and salty miso glaze adds depth of flavour to the dish while soft and fluffy bao buns act as the perfect vessel for a hearty and exciting meal.
The quantities provided above are averages only.
Ingredients
2 unit(s)
Cucumber
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 sachet(s)
Miso Paste
(Contains Soya, Wheat)
1 sachet(s)
Soy Sauce
(Contains Soya, Wheat)
260 grams
Diced Irish Chicken Breast
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
1 sachet(s)
Garlic, Ginger & Lemongrass Paste
500 grams
Baby Potatoes
2 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
Not included in your delivery
2 tbsp
Flour
1 tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
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 then 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.
- Trim the cucumber then halve lengthways.
- Bash each half with the bottom of a pot or pan. Thinly slice widthways.
- In a separate bowl, toss the smashed cucumber with 1 tsp sugar (double for 4p), soy sauce and apple cider vinegar.
- Set aside, continuing to stir occasionally.
- In a small bowl, make the glaze by mixing lemongrass paste, miso, sweet Asian sauce and 25ml water (double for 4p).
- Place a pan over medium heat (without oil).
- Once hot, dry-fry the sesame seeds, stirring, until lightly toasted, 2-3 mins.
- Remove from the pan and set aside (reserve the pan for later).
- In a bowl, toss the chicken with salt, pepper and 2 tbsp flour (double for 4p). IMPORTANT: Wash hands and equipment after handling raw chicken.
TIP: Notice a stronger smell from the chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the chicken until cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Add the miso glaze to the pan.
- Cook until slightly thickened, 1-2 mins. Loosen with a splash of water if you feel it's too thick.
- Meanwhile, place the bao buns on a plate (3 at a time). Microwave covered for 1 min.
- Keep covered until serving.
TIP: Haven't got a microwave? Place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.
- Fill each bao bun with a little smashed cucumber and some miso chicken.
- Plate up your bao with the roast potatoes alongside.
- Sprinkle the toasted sesame seeds over everything.
- Scatter the bao buns with dried chilli flakes (use less if you dont like the heat).
- Serve any remaining smashed cucumber salad on the side.
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