Pulled Chicken Baps
A lovely combination of simple glazed chicken shredded with forks and served on top of crunchy coleslaw in a brioche bun.
- 2 skinless chicken breasts
- 4 small brioche buns
- salt and pepper
- soft lettuce leaves and sliced
- tomato, to serve
- sweet potato wedges, to serve
- 1 tsp soft light brown sugar
- 1 tsp soy sauce
- ½ tsp grated fresh root ginger
- 2 tbsp tomato ketchup
- 100g/3½oz red cabbage,
- 2 spring onions, sliced
- 1 medium carrot, peeled
- and grated
- ½ apple, peeled and grated
- 2 tbsp mayonnaise
- squeeze of lemon juice
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.