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.
The quantities provided above are averages only.
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
Cooking Steps
- 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.
