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Crispy chicken bao buns

Name: Crispy chicken bao buns
Cook time: 25 min
Yield: 4

with hoisin mayo and pickled vege

Ready in around 25 mins

RECIPE FACT:

Bao are thought to have originated in China's Three Kingdoms period, around the third century.

Nutritional Info:

Energy: 4048kj (967Kcal)
Protein: 44g
Carbohydrate: 106g
Fat: 32g
Contains: Gluten, Egg, Sesame, Soy, Sulphites

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the cucumber and carrot then peel the carrot. Make ribbons by pulling a peeler the full length along the cucumber and carrot, rotating after each peel and place into a serving bowl. Before serving pour over the pickle dressing, season with salt & pepper and toss to coat.
2. PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Cut the chicken breasts in half horizontally by holding flat on a board and slicing through sideways. Mix the flour in a bowl with salt and pepper. Break egg into another bowl and whisk. Spread panko breadcrumbs on a plate. First dip chicken pieces in the flour mix and shake off excess, then dip in egg mix and allow excess to drip off. Finally roll the chicken in the panko crumbs to coat well.
3. TO COOK THE CHICKEN:

Heat a generous drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot, add the crumbed chicken and cook for 3-4 mins each side, until golden and cooked through.
4. TO COOK THE BAO BUNS:

Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 1 min on high (750w). Stove top steamer option: Bring a pot half full of water with a steamer up to the boil over a medium-high heat. If you don’t have a steamer, use a pot that holds a metal colander and can still be covered. Once the pot is up to the boil place the bao buns in the steamer or colander and steam covered for 4-5 mins. Carefully remove with tongs.
TO SERVE:

Gently open the bao buns and spoon in hoisin mayo followed by some crispy chicken and pickled vegetables. Finish with a little more hoisin mayo and some fresh picked coriander. Serve left over garnishes on the side.