Crispy Panko Chicken Bao Buns

(2)

Time 30 min

Difficulty Easy

Serves 4

Ingredients:

Chilli Glaze:

2 Tbsp sriracha hot sauce
2 Tbsp white sugar
1 Tbsp white vinegar
2 tsp soy sauce

Bao Buns:

¼ red cabbage, shredded
2 Tbsp white vinegar
1 Tbsp white sugar
½ cup Japanese mayonnaise
2 Tbsp sriracha hot sauce
1 Tbsp smooth peanut butter
1 tsp sesame oil
Tegel Free Range Panko Tenders 750g
8 frozen bao buns

Serve With: Coriander & toasted sesame seeds

Method:

1. For the chilli glaze, whisk everything together in a microwave safe bowl. Microwave for 1-2 minutes, stirring half-way through, until thickened and glossy. Set aside.

2. For the bao buns, toss the cabbage, vinegar, sugar and ½ tsp fine salt together in a medium bowl. Set aside to pickle for 10 minutes. Squeeze out and discard the liquid before using.

3. Combine the mayonnaise, sriracha, peanut butter and sesame oil together in a small bowl with a pinch of salt. Set aside to serve.

4. Cook the panko chicken tenders according to packet instructions, until golden and crispy. Add the tenders to a large bowl and drizzle over the chilli glaze. Toss to coat.

5. Heat the bao buns according to packet instructions.

6. Serve the bao buns filled with the mayonnaise sauce, cabbage and chicken. Garnish with the coriander and sesame seeds, if desired.

Tip* A slice of fresh cucumber in the bao buns is also great, if you don’t have any cabbage.