Hot Honey Fried Chicken Bao
with Cheesy Chips and Slaw Salad
Stuffed full of flavour, these Hot Honey Fried Chicken Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450 grams
Potatoes
1 unit(s)
Lemon
30 grams
Hot Sauce
30 grams
Honey
20 grams
Cornflour
1 sachet(s)
Peri Peri Seasoning
3 unit(s)
British Chicken Thighs
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
1 pack(s)
Bao Buns
(Contains 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).
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.
When the oven is hot, bake 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 another large bowl, combine 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 set the dressing aside.
In another large bowl, mix the cornflour and peri peri seasoning. Season with salt and pepper.
Add the chicken thighs to the bowl and turn them over in the cornflour to coat well. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a large frying pan on high heat with 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, 12-14 mins total.
Turn every 2-3 mins and adjust the heat as necessary. Discard any cornflour left in the bowl. 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 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.
Once the chicken is cooked, transfer to a board and thinly slice.
Just before serving, add the coleslaw and baby leaf mix to the dressing bowl 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 and remaining salad alongside.
Pop any remaining lemon wedges on the side for squeezing over.
Enjoy!
