Thai Inspired Fried Chicken Bao Buns

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 blend and season with the salt (see pantry for amount) 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 widthways.

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

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

Wipe out the (now empty) frying pan and pop on medium-high heat with a drizzle of oil.

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

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

Meanwhile, if you have a microwave, place the bao buns (2 per person) on a plate and microwave, 750W: 1 min 30 secs, 900W: 1 min.

If you don't, place the bao buns onto a baking tray and bake on the middle shelf until warm and fluffy, 2-3 mins.