Pulled Chicken Baps
A lovely combination of simple glazed chicken shredded with forks and served on top of crunchy coleslaw in a brioche bun.
Ingredients
2 skinless chicken breasts
4 small brioche buns
salt and pepper
soft lettuce leaves and sliced
tomato, to serve
sweet potato wedges, to serve
4 small brioche buns
salt and pepper
soft lettuce leaves and sliced
tomato, to serve
sweet potato wedges, to serve
GLAZE
1 tsp soft light brown sugar
1 tsp soy sauce
½ tsp grated fresh root ginger
2 tbsp tomato ketchup
1 tsp soy sauce
½ tsp grated fresh root ginger
2 tbsp tomato ketchup
APPLE COLESLAW
100g/3½oz red cabbage,
shredded
2 spring onions, sliced
1 medium carrot, peeled
and grated
½ apple, peeled and grated
2 tbsp mayonnaise
squeeze of lemon juice
shredded
2 spring onions, sliced
1 medium carrot, peeled
and grated
½ apple, peeled and grated
2 tbsp mayonnaise
squeeze of lemon juice
Method
Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray
with baking parchment.
Put the chicken breasts on the baking sheet and season lightly
with salt and pepper. Combine the glaze ingredients and spread
the glaze over the top of the breasts. Bake them in the oven for
18–20 minutes, or until cooked through. Remove from the oven
and leave to cool slightly on the tray, then pull apart the breasts
using forks and shred the meat.
Mix all of the coleslaw ingredients together in a bowl and season
lightly with salt and pepper.
Slice a brioche bun in half. Put a lettuce leaf on the bottom half
with a slice of tomato, then some coleslaw, followed by some
pulled chicken. Cover with the other half of the bun, fill the
remaining brioche buns and serve with sweet potato wedges.
