Curried Fried Chicken Bao

Season the chicken, then dip it into the egg and then the breadcrumb mixture, 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.

While the chicken fries, bake the spring rolls on the middle shelf of your oven until golden and piping hot, 12-14 mins.

Wash and dry the (now empty) plate and bowls.

Once the chicken is golden, transfer to the spring roll baking tray and bake on the middle shelf until cooked through, 8-11 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the cucumber, then cut into small 1cm pieces (see ingredients for amount). Halve the lime.

In a clean medium bowl, combine a good squeeze of lime juice, the cucumber, coleslaw mix and two thirds of the creme fraiche. Taste and season with salt, pepper and more lime juice if needed.

In the other medium bowl, mix together the korma curry paste, half the mango chutney and the remaining creme fraiche. Set aside.

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.