Thai Inspired Fried Chicken Bao

In the meantime, crack the egg (see pantry for amount) into a medium bowl and whisk.

Put the panko breadcrumbs into another bowl, mix with the remaining Thai style spice mix, salt and pepper.

Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated. 

Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

Pop a large frying pan on high heat and add enough oil to 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 and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to a baking tray, then bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

In a large bowl, mix together the coleslaw mix, sliced baby gem, mayonnaise and half of your sweet chilli sauce.

Season with salt and pepper and toss to coat. Set aside.

Wipe out the frying pan used for the chicken, then heat on medium-high heat with a drizzle of oil.

Once the pan is hot, add the red Thai curry style paste and fry until fragrant, 1-2 mins. 

Add the peanut butter, water for the sauce (see pantry for amount) and the remaining sweet chilli sauce. Whisk until smooth. Simmer for 1-2 mins. Set aside.

Meanwhile, if you have a microwave, place the bao buns (2 per person) on your now clean plate and microwave, 750W 1 min 30 secs, 900W 1 min. If you don't, place the bao buns onto a baking tray. Bake the bao buns on the middle shelf until warm and fluffy, 2-3 mins.