Build Your Own: Fried Chicken Baos, Wedges and Salad
Extras: Pickled Onion, Sweet Chilli Sauce and Peanuts
- Wheat
- Cereals containing gluten
- Peanut
- Soya
- May contain traces of allergens
- Celery
- Nuts
- Pistachio nuts
- Pecan Nuts
- Almonds
- Cashew nuts
- Macadamia Nuts
- Sesame
- Hazelnuts
- Walnuts
- Brazil nuts
Ingredients
450 grams
Potatoes
1 unit(s)
Red Onion
30 milliliter(s)
Rice Vinegar
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 unit(s)
Cucumber
(May contain traces of: Celery)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
48 grams
Sweet Chilli Sauce
50 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
2 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, halve, peel and slice the red onion as thinly as you can.
Pop it into a small bowl and add the sugar for the pickle (see pantry for amount) and half the rice vinegar.
Add a pinch of salt, mix together and set aside to pickle.
Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another bowl and season with salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
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 chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, in a medium bowl, combine the oil and sugar for the dressing (see pantry for both amounts) with the remaining rice vinegar. Season with salt and pepper.
Trim the cucumber and slice into 1cm thick rounds. Crush the peanuts in the unopened sachet using a rolling pin.
Just before serving, 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.
When everything's ready, add the baby leaves and half the cucumber to the salad dressing.
Reserve the rest of the cucumber to put in the baos, if you wish. Slice the chicken and pop into a bowl.
Bring everything to the table and everyone can add the toppings they like best to the bao buns - fried chicken, sweet chilli sauce, pickled onion, the reserved cucumber, peanuts and mayo (see pantry for amount).
Serve the wedges and salad on the side.
Enjoy!
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