Sweet & Sour Chicken Bao Bun Banquet

• 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 sweet 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 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 with salt and pepper.