Crunchy chicken. Soft buns. Tangy cucumber. Golden panko chicken tucked into warm steamed buns with quick-pickled cucumber and a little sriracha mayo. Frozen folded bao buns keep this takeout-style dinner practical at home.
Choose a batch size above. Portion to your appetite.
Wheat and egg. Check bao, panko, mayonnaise and sriracha labels for milk, soy, sesame or other allergens.
Use 8 small soft dinner rolls instead. Warm them briefly in the oven and split before filling.
Replace the sriracha with 2 tsp rice vinegar for a mild, tangy mayo.
Drain chicken on a rack, drain the cucumber well and assemble only when ready to eat. Keep oil near 170°C / 340°F between batches.
Store chicken, cucumber, mayo and buns separately. Refrigerate within 2 hours and use within 3 days. Reheat chicken in a 200°C / 400°F oven until crisp and 74°C / 165°F inside; steam buns again according to the packet.
Knife, chopping board, 3 shallow bowls, small mixing bowls, deep heavy frying pan, tongs, cooking thermometer, wire rack and steamer..
Thinly sliced steak tossed through garlic-parsley butter and folded into flour tortillas with cheddar and mozzarella. Toast gently so the cheese melts before the outside gets too dark, then cut into crisp wedges.
Oven-crisped chicken strips, bacon and cheddar tucked into warm flour tortillas with shredded lettuce and a measured spoonful of ranch. A short toast in the pan seals the wraps and gives the outside a light crunch.