• Preheat oven to 240°C/220°C fan-forced.
• Cut potato into bite-sized chunks. 
• Cut bacon into 1cm pieces.
• Place potato on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat. Roast until 
tender, 20-25 minutes.
• In the last 8-10 minutes of cook time, sprinkle 
bacon and Cheddar cheese over potatoes. Return 
to oven and bake until melted and golden.  

• Meanwhile, cut apple into thin sticks.
• Thinly slice spring onion.
• Cut chicken thigh into 2cm chunks.
• In a medium bowl, combine chicken, sweet soy 
seasoning, a drizzle of olive oil and a pinch  
of pepper. 

• When potato has 10 minutes remaining, to the bowl 
with chicken, add cornflour. Toss to coat.
• In a large frying pan, heat a generous drizzle of 
olive oil over medium-high heat. When oil is hot, 
dust off any excess flour and cook chicken, tossing 
occasionally, until browned and cooked through, 
5-6 minutes.
• Transfer to a paper towel-lined plate. 
TIP: Chicken is cooked through when it is no longer pink 
inside. 

• Wipe out frying pan, then return to medium-high 
heat. Return chicken to the pan, then add oyster 
sauce, the honey and sesame seeds, tossing, until 
well combined, 1 minute.

• While chicken is cooking, place gua bao buns on  
a microwave-safe plate and cover with a damp 
paper towel.
• Microwave on high for 1 minute. Set aside to rest for 
1 minute.
• In a second medium bowl, combine shredded 
cabbage mix, apple, garlic aioli and a drizzle of 
olive oil. Season to taste with salt and pepper.

• Uncover baos, then gently halve buns and fill with 
some apple slaw and sticky chicken. 
• Top with spring onion.
• Serve baos with cheesy bacon potato chunks and 
remaining slaw. Enjoy!