Sweet & Sour Chicken Bao Bun Banquet
with Cheesy Bacon Potato Chunks & Creamy Apple Slaw
Delicately fluffy bao buns are the perfect vessels for succulent chicken pieces complete with a crunchy coating and our creamy apple slaw. Pair with loaded potato chunks for an unforgettable flavour sensation that will have you coming back for more!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Cheddar Cheese
(Contains: Milk;)
1 packet
Garlic Aioli
(Contains: Eggs;)
1 sachet
Sesame Seeds
(Contains: Sesame; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat.)
330 g
Chicken Thigh
1
Spring Onion
1 sachet
Sweet Soy Seasoning
(Contains: Sesame, Gluten, Soy, Wheat;)
1 packet
Shredded Cabbage Mix
2
Sweet Potato
90 g
Diced Bacon
(May be present: Milk, Soy.)
1 packet
Cornflour
(May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Soy, Walnut, Wheat, Sesame.)
6
Gua Bao Bun
(Contains: Gluten, Wheat; May be present: Soy.)
1
Red Apple
1 packet
Sweet & Sour Sauce
(Contains: Gluten, Soy, Wheat; May be present: Milk.)
Not included in your delivery
1 drizzle
olive oil
½ tsp
honey
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon and Cheddar cheese over potatoes (you may need to break up the bacon with your hands!). Return to oven and bake until melted and golden.
• Meanwhile, cut apple into thin sticks. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of olive oil and a pinch of pepper.
• When potato has 10 minutes remaining, to the bowl with chicken, add cornflour. Toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, dust off any excess flour and cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
TIP: Chicken is cooked through when it is no longer pink inside.
• Wipe out the frying pan, then return to medium-high heat. • Return chicken to the pan, then add sweet & sour sauce, the honey and sesame seeds, tossing, until well combined, 1 minute.
• While chicken is cooking, place gua bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute. • In a second medium bowl, combine shredded cabbage mix, apple, garlic aioli and a drizzle of olive oil. Season to taste.
• Uncover baos, then gently halve buns and fill with some creamy apple slaw and sweet and sour chicken. Top with spring onion. • Serve baos with cheesy bacon potato chunks and remaining slaw. Enjoy!
