Honey and Miso Glazed Chicken Bao

Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.

Roughly chop the coriander (stalks and all).

Add the cucumber to a bowl with the sambal, rice vinegar, coriander and sugar for the dressing (see pantry for amount). Toss to mix and set aside for later.

Peel and grate the parlic (or use a garlic press).

In a small bowl, mix together the miso, honey, soy sauce, ginger puree, garlic, water for the sauce (see pantry for amount) and mix until combined. Set aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

Cut each chicken thigh into 2-3 pieces (depending on size).

Add the chicken to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat. 

Heat a large frying on medium-high heat with a drizzle of oil.

Once hot, lay the chicken in the pan. Fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Once the chicken has cooked, pour your miso sauce into the pan. Cook until the sauce has thickened and the chicken is well coated, 2 mins.

If you have a microwave, place the bao buns on a plate and microwave, 750W: 1 min 30 secs, 900W: 1 min.

If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.