Thai Inspired Fried Chicken Bao
with Peanut Sauce, Fries and Sweet Chilli Slaw
This Thai Inspired Fried Chicken Bao is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
450
Potatoes
2
Thai Style Spice Blend
(Contains Sesame)
50
Panko Breadcrumbs
(Contains Cereals containing gluten)
3
British Chicken Thighs
1
Baby Gem Lettuce
120
Coleslaw Mix
32
Mayonnaise
(Contains Egg, Mustard)
64
Sweet Chilli Sauce
50
Red Thai Style Paste
30
Peanut Butter
(Contains Peanut May contain Nuts)
4
Bao Buns
(Contains Cereals containing gluten)
Not included in your delivery
1
Egg
75
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over half of the Thai style spice and toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
In the meantime, crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the panko breadcrumbs into another bowl, mix with the remaining Thai style spice mix, salt and pepper.
Season the chicken, then dip into the egg and then the breadcrumbs, ensuring it's completely coated.
Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden-brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray, then bake on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, mix together the coleslaw mix, sliced baby gem, mayonnaise and half of your sweet chilli sauce.
Season with salt and pepper and toss to coat. Set aside.
Wipe out the frying pan used for the chicken, then heat on medium-high heat with a drizzle of oil.
Once the pan is hot, add the red Thai curry style paste and fry until fragrant, 1-2 mins.
Add the peanut butter, water for the sauce (see pantry for amount) and the remaining sweet chilli sauce. Whisk until smooth. Simmer for 1-2 mins. Set aside.
Meanwhile, if you have a microwave, place the bao buns (2 per person) on your now clean plate and microwave, 750W 1 min 30 secs, 900W 1 min. If you don't, place the bao buns onto a baking tray. Bake the bao buns on the middle shelf until warm and fluffy, 2-3 mins.
Once the chicken is cooked, remove from the oven and cut each thigh into 2-3 pieces (depending on size).
When ready, transfer your bao buns to your serving plates and fill with your fried chicken pieces and a spoonful of slaw. Drizzle over your peanut sauce.
Serve your chips, remaining slaw and any remaining peanut sauce alongside.
Enjoy!
