Sweet and Spicy Chicken Bao
with pickled radish and roast potatoes
Chicken is crumbed and cooked until crispy in this many-layered recipe. Pickled radish and crunchy cabbage slaw add to the many textures in this sweet and spicy dish.
Ingredients
500 grams
Baby Potatoes
1 sachet(s)
Sweet Chilli Sauce
1 unit(s)
Cabbage
2 sachet(s)
Aioli
(Contains Egg, Mustard)
1 pack(s)
Breadcrumbs
(Contains Wheat)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
1 sachet(s)
Gochujang Paste
(Contains Soya)
125 grams
Radish
1 sachet(s)
Dried Chilli Flakes
260 grams
Diced Irish Chicken Breast
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. Quarter larger pieces. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Arrange cut-side down then roast on the top shelf for 15-20 mins.
- After 15 mins, crush each potato with the bottom of a bowl. Drizzle with oil. Sprinkle with sesame seeds and chilli flakes (use less if you don't like spice).
- Return to the top shelf of the oven to cook until crispy and golden, 8-10 mins.
- Meanwhile, trim and thinly slice the radish.
- Pop into a bowl along with vinegar, 1 tsp sugar (per 2P) and ¼ tsp salt (per 2P).
- Mix together and set aside, continuing to stir frequently.
- Halve the cabbage, cut out the tough core and thinly slice.
- Toss the cabbage with half the aioli. Season to taste with salt and pepper.
- Mix 1 tbsp aioli (per 2P) with the sweet chilli sauce and gochujang in a bowl.
- Toss the chicken in the remaining aioli. Season with salt and pepper.
- Next, toss the chicken in the breadcrumbs.
- Place on a lined baking tray. Drizzle over a little oil.
- Bake until golden and cooked through, 20-25 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.
- Place the bao on a plate (three at a time) and microwave covered for 1 min.
- Keep covered until serving.
TIP: You can steam the bao as well. 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 (three at a time) on the baking sheet. Cover and steam for 3-4 mins.
- Fill each bao with some cabbage slaw and chicken.
- Drizzle with sweet chilli aioli and garnish with pickled radish.
- Serve remaining slaw and smashed potatoes alongside.
