Curried Fried Chicken Bao
with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Our Curried Fried Chicken Bao are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
4 unit(s)
Vegetable Spring Rolls
(Contains: Cereals containing gluten, Soya, Wheat, Barley May contain traces of: Almonds, Cashew nuts, Nuts, Sesame)
50 grams
Breadcrumbs
(Contains: Cereals containing gluten, Wheat)
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Cashew nuts, Nuts, Hazelnuts, Pecan Nuts, Brazil nuts, Macadamia Nuts, Peanut, Pistachio nuts)
4 unit(s)
British Chicken Thighs
½ unit(s)
Cucumber
(May contain traces of: Celery)
½ unit(s)
Lime
120 grams
Coleslaw Mix
150 grams
Creme Fraiche
(Contains: Milk)
50 grams
Korma Curry Paste
(Contains: Mustard)
80 grams
Mango Chutney
1 pack(s)
Bao Buns
(Contains: Cereals containing gluten, Soya, Wheat)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the spring rolls from the packing and pop onto a baking tray.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs and black sesame seeds into another medium bowl and season with the salt (see pantry for amount) and pepper.
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.
When your chicken is cooked, cut widthways into 2cm thick slices.
Transfer the warmed bao to your plates and add a spoonful of the raita slaw, then fill with the fried chicken. Spoon over the korma curry sauce.
Serve the remaining cucumber raita slaw and spring rolls alongside. Put the remaining mango chutney any remaining curry sauce into small bowls for dipping to finish.
