Hot Honey Fried Chicken Bao Buns

Meanwhile, quarter the lemon. 

In a small bowl, combine the sriracha, honey, a squeeze of lemon juice 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.

Just before the chicken is ready, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 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, 2-3 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.