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Sriracha Sloppy Joes

Sriracha Sloppy Joes

Sriracha Sloppy Joes

Recipe by: Abigail Donnely

For the steamed buns:
sugar 2 T
warm water 2⁄3 cup
instant yeast 2. t
cake flour 300 g
canola oil 3 T
Woolworths chicken mince 500 g
red onion 1, roughly chopped
garlic 4 cloves, finely chopped
ginger 1 x 5 cm piece, finely grated
tomato paste 2 T
sriracha sauce . cup
water . cup
salt, to taste

For the fiery slaw, mix:
baby red cabbages
2, finely sliced coriander
6 T roughly chopped extra sour sriracha sauce . cup.

To make the steamed buns, place the sugar and water in a large mixing bowl and stir until the sugar has dissolved. Stir in the yeast, then set aside for 15 minutes. Add the flour to the yeast mixture and stir using a fork until the mixture comes together. Turn out onto a clean work surface and knead for 10 minutes to forma smooth dough. Place the dough in a large bowl, cover with clingwrap and allow to rest for 45 minutes, or until doubled in size.  Knock down the dough,then roll into a fat sausage and cut into equal portions. Cut out 6 large squares of baking paper slightly larger than each portion of dough, then spray the baking paper lightly with non-stick cooking spray. Place each portion of dough onto a piece of baking paper, then place on a baking tray and set aside to rise for 45 minutes ina warm area.

Place a bamboo steamer over a saucepan of simmering water, then steam the buns for 7 minutes. Carefully remove from the steamer, remove the baking paper and place the buns on a serving dish. To make the spicy sriracha chicken sloppy joes, heat a little oil in a pan over a medium heat and cook the chicken mince in batches until browned, adding a little more oil each time. Set aside. Add the onion, garlic and ginger to the same pan and cook until the onion is translucent. Return the mince to the pan with the tomato paste and sriracha sauce. Stir, then add the water. Cook for 15 minutes over a low heat. Season with salt and serve on the buns with the fiery slaw.

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