Hot Honey Fried Chicken Bao
with Cheesy Chips, Roasted Broccoli and Slaw Salad
Our Hot Honey 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
450 grams
Potatoes
160 grams
Tenderstem® Broccoli
1 unit(s)
Lemon
30 grams
Hot Sauce
30 grams
Honey
20 grams
Cornflour
1 sachet(s)
Peri Peri Seasoning
(May contain traces of: Cereals containing gluten, Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery)
2 unit(s)
British Chicken Breasts
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
120 grams
Coleslaw Mix
50 grams
Baby Leaf Mix
Not included in your delivery
2 tbsp
Mayonnaise
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Halve any thick broccoli stems.
Pop the chips 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.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, bake the chips on the top shelf until golden, 25-30 mins.
Meanwhile, quarter the lemon.
In a small bowl, combine the hot sauce, honey and the mayo (see pantry for amount). Set the hot honey mayo aside. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
In a large bowl, put the cornflour peri peri seasoning into a large bowl. Season with salt and pepper and mix to combine.
Cut the chicken breasts lengthways into 1cm wide strips.
Add the chicken strips to the bowl of spiced flour and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Put a large frying pan on high heat and add enough oil to completely 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, reduce the heat to medium-high and fry until golden-brown and cooked through, 8-10 mins total.
Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. Once cooked, remove from the heat and place the chicken onto kitchen paper. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, when the chips are halfway through cooking, remove them from the oven, sprinkle over the cheese and toss to coat. Pop them back in the oven and add the broccoli tray to the middle shelf of the oven for the remaining time.
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.
Wash up the (now empty) flour bowl, then add in a good squeeze of lemon juice with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix well.
Just before serving, add the coleslaw and baby leaf mix to the bowl of dressing and toss together.
Transfer the warmed bao buns to your plates, then fill with the fried chicken. Spoon in the hot honey mayo.
Serve your bao buns with the chips, roasted broccoli and remaining salad alongside.
Pop any remaining lemon wedges on the side for squeezing over.
Enjoy!
