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Crispy chicken bao buns

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

with cucumber salad and Asian BBQ mayo

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: 4002kj (957Kcal)
Protein: 50g
Carbohydrate: 103g
Fat: 34g
Contains: Gluten, Wheat, Soy, Sesame, Egg,

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:

Trim the ends off the cucumber, slice lengthways then cut into fine half-moon shapes. Place into a serving bowl. Peel and trim both ends off the carrot. Make ribbons by pulling a peeler the full length along the carrot, rotating after each peel and add to the bowl. Slice the spring onions thinly on the diagonal and add to the bowl. Before serving pour over the sweet sesame dressing, season with salt and pepper and toss to coat. Remove the mint leaves from their stalk and roughly chop with the coriander including stalks and set aside.
2. PREPARE THE CHICKEN:

Remove the free-range chicken breasts from their packaging and pat dry with paper towel. Cut the chicken breasts into 2-3 cm wide slices. Mix the flour in a bowl with salt and pepper. Break the egg into another bowl, add ½ cup of water and whisk. Spread panko sesame breadcrumbs on a plate. First dip chicken pieces in the flour and shake off excess, then dip in the egg 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. You might need to do it in two batches.
4. TO COOK THE BAO BUNS:

Stove top steamer option (preferred): Using a pot with a steamer, quarter fill with water and bring up to the boil over a high heat - If you don’t have a steamer use a pot that holds a metal colander that can still be covered with a lid. Once the water is boiling, place the bao buns on baking paper and lower into the steamer or colander and steam, covered for 4-5 mins. Carefully remove with tongs. Microwave option: Wrap the bao buns in a paper towel and place in the microwave. Cook for 30-60 secs on high (750w).
TO SERVE:

Gently open the bao buns and spoon in Asian BBQ mayo followed by some crispy chicken and salad vegetables. Finish with a little more Asian BBQ mayo and some chopped herbs. Serve left over chicken and garnishes on the side.