Chicken strip bao buns with apple coleslaw
These fluffy bao buns filled with crispy chicken and a fresh, tangy apple coleslaw are a perfect fusion of flavours.
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Cooking tools:
- Stand mixer
- Steamer basket
- Microplane
- Pastry brush
- Rolling pin
- Kitchen scale
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Pitcher
- Measuring cup
- Measuring spoon
- Saucepan
- Baking sheet
- Oven
- Stove
- Kitchen towel
- Parchment paper
- Plate
Ingredients
- 375g all-purpose flour, plus extra for dusting
- 1 Tbsp (15ml) caster sugar
- 1 tsp (5ml) yeast
- ½ tsp (2.5ml) salt
- 1 ¼ (7ml) tsp baking powder
- ¾ C (225ml) warm milk
- 400g Southern Fried Chicken Strips
- 300g cabbage, finely sliced
- 2 celery sticks, peeled
- 1 Granny Smith apple, chopped into matchsticks
- 1 Tbsp (15ml) sesame oil,
- 1 lime, juiced and zested
- 1 tsp (5ml) rice vinegar
- 1 tsp (5ml) soy sauce
- pinch of castor sugar
- To serve, Japanese mayonnaise and sweet chilli sauce
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