Thai Style Pulled Chicken Bao
with Chips and Smacked Cucumber and Radish Salad
Stuffed full of flavour, these Thai Style Pulled 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
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
1 bunch(es)
Coriander
100 grams
Radishes
1 unit(s)
Cucumber
(May contain Celery)
290 grams
Slow Cooked British Chicken
50 grams
Red Thai Style Paste
15 grams
Sambal Paste
15 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
37 grams
Red Pepper Chilli Jelly
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
32 grams
Mayonnaise
(Contains Egg, Mustard)
Not included in your delivery
1 tsp
Sugar for the Dressing
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, sprinkle over the Thai style spice, 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, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, roughly chop the coriander (stalks and all). Trim and quarter the radishes.
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.
Remove the chicken from its packaging and place in an ovenproof dish, discarding the juices. Drizzle over the red Thai style paste.
Roast on the middle shelf of your oven for 20-25 mins. IMPORTANT: Ensure the chicken is piping hot throughout.
In a large bowl, combine the sambal, soy sauce and sugar for the dressing (see pantry for amount).
Add the smacked cucumber and radishes to the dressing and toss together. Set aside for now.
Once the chicken is cooked, remove from the oven. Use two forks to shred as finely as you can.
Stir through the red pepper chilli jelly and half the coriander. Season with salt and pepper.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 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, 2-3 mins.
Transfer the bao buns to your plates and pile in the pulled chicken. Sprinkle over the remaining coriander.
Serve the chips and the cucumber and radish salad alongside.
Finish with a dollop of mayonnaise for dipping.
Enjoy!
