Miso-Maple 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 well and set aside for later.

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

In a small bowl, mix together the miso, maple syrup, soy sauce, ginger puree, garlic and water for the sauce (see pantry for amount), then mix until combined. Set aside.

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.

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.