Sweet & Sour Popcorn Chicken Bao Buns

• 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 the 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 (when no longer pink inside), 5-6 minutes. • Transfer to a paper towel-lined plate.

• Wipe out 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.