Miso-Maple Glazed Chicken Bao
with Sweet Potato Fries and Smacked Sambal Cucumber
Stuffed full of flavour, these Miso-Maple Glazed Chicken Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Sweet Potato
1 unit(s)
Cucumber
(May contain Celery)
1 bunch(es)
Coriander
15 grams
Sambal Paste
15 milliliter(s)
Rice Vinegar
1 unit(s)
Garlic Clove
15 grams
Miso Paste
(Contains Soya)
2 sachet(s)
Maple Syrup
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
15 grams
Ginger Puree
3 unit(s)
British Chicken Thighs
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for the Dressing
50 milliliter(s)
Water for the Sauce
2 tbsp
Plain Flour
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Roughly chop the coriander (stalks and all).
Add the cucumber to a bowl with the sambal, rice vinegar, coriander and sugar for the dressing (see pantry for amount). Toss to mix well and set aside for later.
Peel and grate the parlic (or use a garlic press).
In a small bowl, mix together the miso, maple syrup, soy sauce, ginger puree, garlic and water for the sauce (see pantry for amount), then mix until combined. Set aside.
Cut each chicken thigh into 2-3 pieces (depending on size).
Add the chicken to a medium bowl with the flour (see pantry for amount). Season with salt and pepper, then toss to coat.
Heat a large frying on medium-high heat with a drizzle of oil.
Once hot, lay the chicken in the pan. Fry until browned on each side and cooked through, 8-10 mins. Turn every 2-3 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken has cooked, pour your miso sauce into the pan. Cook until the sauce has thickened and the chicken is well coated, 2 mins.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
When everything's ready, pop the bao buns onto your plates. Fill with the miso chicken and a spoonful of smacked cucumber.
Serve with the sweet potato fries and remaining smacked cucumber alongside.
Enjoy!
