Sweet & Sour Popcorn Chicken Bao Buns
with Cheesy Bacon Potato Chunks & Creamy Pear Slaw
Delicately fluffy bao buns are the perfect vessels for succulent chicken pieces complete with a crunchy coating and our crisp garlicky cabbage slaw. Pair with loaded potato chunks for an unforgettable flavour sensation that will have you coming back for more!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1 packet
diced bacon
(May be present: Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
pear
1 sprig
spring onion
1 packet
chicken thigh
1 sachet
sweet soy seasoning
(Contains Gluten, Sesame, Soy, Wheat;)
1 sachet
cornflour
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
sweet & sour sauce
(Contains Gluten, Soy, Wheat; May be present: Milk. )
1 sachet
sesame seeds
(Contains Sesame; May be present: Gluten, Milk, Peanut, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan, Walnut. )
6
Gua Bao Bun
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains Egg;)
Not included in your delivery
olive oil
½ tsp
honey
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. • In the last 8-10 minutes of cook time, sprinkle diced bacon and Cheddar cheese over potato (you may need to break up the bacon with your hands!). Return to oven and bake until melted and golden.
• Meanwhile, thinly slice pear into sticks. • Thinly slice spring onion. • Cut chicken thigh into 2cm chunks. • In a medium bowl, combine chicken, sweet soy seasoning, a drizzle of olive oil and a pinch of pepper.
• When potato has 10 minutes remaining, to bowl with chicken, add cornflour. Toss to coat. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. When oil is hot, dust off any excess flour from chicken, then cook, tossing occasionally, until browned and cooked through, 5-6 minutes. • Transfer to a paper towel-lined plate.
• Wipe out frying pan and return to medium-high heat. Return chicken and add sweet & sour sauce, the honey and sesame seeds, tossing, until well combined, 1 minute.
• While chicken is frying, place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 min. Set aside to rest for 1 min. • In a medium bowl, combine shredded cabbage mix, pear, garlic aioli and a drizzle of olive oil. Season.
• Uncover baos, then gently halve buns and fill with some creamy pear slaw and sweet and sour popcorn chicken. • Serve baos with cheesy bacon potato chunks and remaining slaw. Top bao buns with spring onion to serve. Enjoy!