Sweet-Soy & Sesame Chicken Bao Buns
with Bacon-Topped Potato & Cucumber Salad
Get ready to bao down to flavour town with our chicken bao buns, where crispy, golden nuggets of joy meet fluffy clouds of steamed goodness. If you thought it couldn’t get any better, you’d be wrong - add a dollop of chilli bacon jam and some golden potato and this dish will have your taste buds doing a happy bao dance!
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 sachet
Sesame Seeds
(Contains: Soy, May contain traces of allergens, Sesame; )
6
bao buns
(Contains: Gluten, Wheat; )
1 sachet
Coriander
320 g
Chicken Breast
100 g
Diced Bacon
1
Cucumber
1 packet
Mixed Salad Leaves
2 packet
Potato
1
Lemon
1 packet
Sweet Soy Seasoning
(Contains: Wheat, Gluten, Soy; )
1
Radish
1 packet
Garlic Aioli
(Contains: Eggs, Soy; )
1 packet
Sweet Chilli Sauce
1 packet
Japanese Dressing
(Contains: Fish, Eggs, May contain traces of allergens, Wheat, Gluten, Sesame, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1 tsp
vinegar (white wine or rice wine)
1 tsp
sesame oil
(Contains: Sesame; )
2 tbs
Mayonnaise
(Contains: Eggs; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks.
• Place on a lined oven tray. Drizzle with olive oil,
season with salt and toss to coat. Roast until
tender, 15 minutes.
• Remove tray from the oven, then sprinkle
diced bacon over potato. Roast until golden,
10-12 minutes.
• Meanwhile, slice cucumber into sticks.
• Thinly slice radish.
• Slice lemon into wedges.
• Cut chicken breast into 2cm chunks.
• In a medium bowl, combine chicken, sweet
soy seasoning, sesame seeds and a drizzle of
olive oil.
• In a large frying pan, heat a drizzle of olive oil
over medium-high heat. When oil is hot, cook
chicken, turning occasionally, until browned and
cooked through, 5-6 minutes. Transfer to
a plate.
TIP: Chicken is cooked through when it's no longer
pink inside.
• Meanwhile, in a large bowl, combine mixed
salad leaves, radish, cucumber, the sesame oil
and a generous squeeze of lemon juice. Season
to taste.
• Place 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, 1 minute. Set aside to
slightly cool, 1 minute.
• In a small bowl, combine sweet chilli sauce and
garlic aioli.
• Gently halve bao buns and evenly spread with
some sweet chilli aioli.
• Fill bao buns with sweet-soy and sesame
chicken and some cucumber salad. Drizzle
over Japanese dressing, sprinkle with crispy
shallots and tear over coriander.
• Serve with bacon-topped potatoes and any
remaining cucumber salad and sweet chilli
aioli. Enjoy!
