Breaded Hoisin THIS™ Isn't Chicken Bao

Meanwhile, trim the cucumber. Use a peeler to peel long ribbons down the length of the cucumber, stopping at the seeds.

In a large bowl, mix together the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Add the cucumber ribbons to the bowl and mix to coat the cucumber in the pickling liquid.

Meanwhile, trim the spring onion, then halve widthways. Slice each half lengthways down the middle, then into long thin matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

Trim the baby gem, then halve lengthways. Thinly slice widthways.

Crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the breadcrumbs into another bowl, season with salt and pepper and sprinkle in the Chinese Five Spice. Mix to combine.

Season the THIS™ Isn't Chicken pieces with salt and pepper. Dip the pieces into the egg and then the breadcrumbs, ensuring they're completely coated. Transfer to a clean plate.

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the THIS™ Isn't Chicken fries properly - heat for 2-3 mins. 

Once hot, carefully add the THIS™ Isn't Chicken pieces into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Meanwhile, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.