Street Food

Street Food Series

A series of recipes inspired by street food.

  1. Panko Chicken Bao Bun


  1. 1 Chicken breast
  2. Panko bread crumbs, as required
  3. 2tb Soy sauce
  4. 2tb Oyster sauce
  5. 1tsp Garlic puree
  6. 1tsp Ginger puree
  7. Salt to taste
  8. 1 Egg
  9. Flour for coating

For the garnishing:

  1. 1 Red chilli
  2. 1 Spring onion
  3. Black sesame seeds
  4. Fresh coriander
  5. Thinly sliced cucumber


  1. Cut the chicken breast into 2-3 pieces.
  2. Marinate the chicken pieces with soy sauce, oyster sauce, garlic, ginger and salt to taste. Leave overnight or at least 2-3hrs prior to cooking.
  3. Take your marinated chicken breast and coat in flour, then egg wash and finally in panko breadcrumbs.
  4. Fry until the breadcrumbs are crispy and the chicken is cooked through.
  5. Whilst the chicken is cooking, steam your bao buns as per the packet instructions.
  6. To assemble the bao bun, take your steamed bao bun, place 2 thinly sliced cucumber slices, top with the panko chicken breast and then garnish with black sesame seeds, thinly chopped red chilli, spring onions and coriander.
  7. Serve with your choice of condiment. These go really well with hoisin sauce or sweet chilli sauce.


2. Pulled Chicken Tortilla Nachos


  1. 2 Tortilla sheets
  2. Left over chicken
  3. 2 Red onion
  4. 3 Gloves of fresh garlic
  5. A sauce of your choice e.g. BBQ sauce, curry sauce, chilli sauce

For the garnishing:

  1. Red chilli
  2. Bunch of fresh coriander
  3. Jalapeños


  1. In a pan fry 1 thinly sliced red onion with the garlic.
  2. Once the onion has slightly softened, add the shredded leftover chicken and cook for 5mins.
  3. Add 3-4tb of your preferred sauce, add more sauce if required and cook for approx. 5mins.
  4. Cut the tortilla sheets into small triangular shapes and fry until slightly crispy.
  5. Remove from fryer and top with the pulled chicken.
  6. Garnish with a drizzle of sauce, mayonnaise and thinly cubed red onion, fresh coriander, red chilli and jalapeños.


3. Spicy Halloumi Fries: A tasty alternatives to potato fries


  1. 1 Block halloumi cheese
  2. Flour, as required
  3. 1 Egg
  4. Panko breadcrumbs, as required
  5. 1/2 Red onion, thinly sliced
  6. 1/4 Green/Red pepper, thinly sliced
  7. Salt as required
  8. 1 Red chilli


  1. 1 Spring onion
  2. 1 Red chilli
  3. Choice of condiment


  1. Take 1 block of halloumi cheese and cut to size.
  2. Coat in flour and then egg wash.
  3. Coat the halloumi in panko breadcrumbs (be sure to use pako breadcrumbs).
  4. Deep fry until crispy and golden.
  5. For the sauce, thinly slice the red onion and green and red pepper. 
  6. Cook the onions and peppers in 1tbp of oil for 3-5mins. 
  7. Add salt to taste.
  8. Add 1 thinly sliced red chilli
  9. Optional: Add 2tbp of tomato ketchup (not too much, it will make the halloumi soggy).
  10. Add the halloumi fries and coat in the sauce.
  11. Top the halloumi fries with freshly chopped coriander, spring onion, sliced chilli
  12. Serve with your choice of condiment. These go really well with sweet chilli or garlic sauce.


4. Panko Chicken Ramen Noodles


  1. 1 Chicken breast
  2. 2tbp Soy sauce
  3. 2tsp Oyster sauce
  4. Panko breadcrumbs, as required
  5. 3tsp Worchester sauce
  6. 3 Garlic gloves
  7. 1 Inch Ginger
  8. 1 Red chillis
  9. 1 Vegetable stock cube
  10. Salt to taste
  11. Toasted sesame oil
  12. 1 packet thick udon noodles


  1. 1 Red chilli
  2. 1 Spring onion
  3. 1/2 Red onion
  4. 1 Egg
  5. Shichimi seasoning


  1. Season the chicken breast using the same method as the panko chicken bao bun recipe and leave in the refrigerator for 2-3hrs.
  2. Remove from regrigerator and cook in 2-3tbp of toasted sesame seed oil until the skin is crispy and the chicken is cooked through.
  3. To make the broth, boil 300ml of water.
  4. Add the vegetable stock stock, grated garlic and ginger, Worchester sauce, soy sauce and thinly sliced red chilli to the water.
  5. Bring to a boil and allow to cook for approx. 10-15mins.
  6. Add more soya sauce and Worchester sauce if required. 
  7. Once the broth is prepared, seive the sauce to remove the garlic, ginger etc. 
  8. Part boil 1 egg for approx. 6-7mins and then place in cold water.
  9. Peel the egg, half and then sprinkle a dash of shichimi seasoning.
  10. Cook the udon noodles as per the packet instructions.
  11. Place the cooked noodles in a bowl, add the sliced panko chicken breast, egg and garnish with spring onions, red onion and red chilli and drizzle the broth.


5. Twice Cooked Masala Fries:


  1. 2 Potatoes
  2. 1 Red onion
  3. 1/2 Red pepper
  4. 1 Chilli
  5. Tomato ketchup


  1. Take 2 potatoes and cut to your desired thickness, leave the skin on.
  2. Boil for 10 minutes.
  3. Fry until golden and crispy on the outside.
  4. For the sauce, fry onions with red peppers until the onions have softened.
  5. Add finely chopped fresh red chillis.
  6. Add tomato ketchup around 2tb or more if you want your chips well lubricated.
  7. Add the twice cooked chips to the masala sauce.
  8. Cook for 2 mins until all of the chips are coated in the sauce.
  9. Top with freshly chopped coriander.



4 thoughts on “Street Food Series

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