Chicken Katsu Bao Buns

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  100g

• Panko Bread Crumbs

  Kikkoman

  20g

• Gua Bao Buns

  2 Bun or 67g

• Lighter Than Light Mayonnaise

  Hellmann's

  3 tbsp or 45g

• Plain Flour

  Tesco

  12g

• Sauce, hot chile, sriracha

  3 tsp or 15g

• Egg

  Whole, fresh eggs

  ½ small or 19g

• Cucumber

  Peeled, raw

  4 slice or 28g

• Red Chili

  ¼ Pepper or 11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Begin by butterflying the chicken.
2. Place the flour, ½ beaten egg and golden breadcrumbs in 3 separate shallow bowls. Pat the chicken dry and season with salt and pepper.
3. Coat the chicken in the flour, then the egg and then finally the panko breadcrumbs, before placing in an air fryer at 180C for 6-8 minutes.
4. Combine the sriracha and mayonnaise in a bowl and set aside.
5. Steam the bao buns according to instructions on the packet.
6. When the chicken is cooked through, remove from the air fryer. Add 2 cucumber slices to each bao bun, followed by 1 piece of chicken to each and top with the sriracha mayonnaise, plate and serve.

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