Katsu Glazed Chicken Bao Buns
with Creamy Slaw
- Celery
- Mustard
- Eggs
- Gluten
- Sesame
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Almond
- Brazil nut
- Cashew
- Gluten
- Hazelnut
- Macadamia
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Soy
- Walnut
- Wheat
Ingredients
330 g
Chicken Breast
1 packet
Japanese Curry Paste
(Contains: Celery, Mustard;)
1 packet
Deluxe Salad Mix
1
Spring Onion
1 packet
Sesame Dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat; May be present: Milk.)
1 sachet
Everything Garnish
(Contains: Sesame; May be present: Milk, Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
1 sachet
Chilli Flakes
2
Potato
1 packet
Japanese Dressing
(Contains: Sesame, Soy;)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Cucumber
2
Red Radish
Cooking Steps
If you've swapped to chicken breast, cut chicken into 2cm chunks.
--------------CCM TEXT-------------- • Boil the kettle. • Thinly slice spring onion. • Grate carrot. • Cut chicken breast into 2cm chunks. • In a medium heatproof bowl, combine katsu paste, the boiling water (see ingredients), butter and brown sugar, until smooth.
In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. In the last minute, add katsu mixture as above.
--------------CCM TEXT-------------- • In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook tofu, tossing until browned, 3-4 minutes. • In the last minute of cook time, add katsu mixture, tossing to coat, until slightly reduced.
Fill buns with katsu glazed chicken and creamy slaw.
--------------CCM TEXT-------------- • To a medium bowl, combine carrot, shredded cabbage mix, mayonnaise and a drizzle of olive oil. Season to taste. • Uncover bao buns, then gently halve. Fill buns with katsu glazed chicken and creamy slaw. • Sprinkle over spring onion to serve. Enjoy!
• Place gua bao buns on a plate with a small splash of water (just a small splash so they stay fluffy!). • Cover with cling wrap or a microwave-safe bowl. Microwave on high for 1 minute. Set aside for 1 minute.
• Uncover bao buns, then gently halve. Fill buns with katsu glazed Japanese tofu and some creamy slaw. • Serve with sesame fries, spicy cucumbers and any remaining slaw. Enjoy!
