Chicken bao

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

2 skinless, boneless, chicken thighs, minced or very finely chopped
2 garlic cloves, crushed or grated
2 tbsp light soy sauce
1 tbsp grated fresh ginger
1 tsp sesame seeds
1 tsp black sesame seeds
1 tsp ground Sichuan pepper
2 bao buns

For the glaze

100ml/3½fl oz tamarind puree
3 tbsp fish sauce
1 garlic clove, crushed or grated
1 tsp chilli flakes
3 tbsp palm sugar
3 tbsp light soy sauce

For the salad

½ red onion, thinly sliced
1 small cornichon, thinly sliced
1 green chilli, sliced
1 tbsp coriander sprigs
1 lemon, sliced into wedges

For the chilli sauce

3 tbsp sriracha chilli sauce
2 tbsp rice wine vinegar
1 tbsp caster sugar

Method

To make the glaze, place all the ingredients together in a saucepan and bring to the boil over a medium heat.
Mix together the chicken mince, garlic, soy sauce, ginger, sesame seeds and Sichuan pepper. Form into 2 balls. Fry or grill the patties until cooked through and paint with the glaze.
To make the salad, toss the ingredients together in a bowl.
To make the chilli sauce, stir the ingredients together in a small bowl and set aside.
Put the chicken into the bao buns, top with some salad and the chilli sauce.