Karaage Chicken Bao Buns
Make these Asain inspired Karaage chicken bao buns for a tasty summer meal, full of flavour and freshness. This is sure to be a new family favourite.
Ingredients
Karaage Chicken
- 4 Waitoa Free Range Chicken Thighs, quartered
- 1 box of coat ‘n cook original
- 500ml avocado cooking oil, for deep frying
Slaw
- ¼ red cabbage
- 2 carrots
- 1 apple, cored and quartered
- ½ cup bean sprouts
- ½ cup coriander, chopped
- ¼ cup Vietnamese mint, chopped
- 1 lime, juiced
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp sesame seeds, toasted
To Serve
- 8 bao buns, warmed
- Japanese mayonnaise
Method
- In a bowl coat the Waitoa chicken thigh pieces in coat ‘n cook. Make sure each piece is completely covered.
- Heat the oil to medium hot (170°C) in a heavy set pan or wok. Using tongs add a handful of chicken pieces to the oil, deep fry until crispy and cooked through (about 4 minutes). Carefully remove and lay on a paper towel lined rack. Repeat with the rest of the pieces.
- Finely chop the cabbage and grate the carrot and apple. Place in a bowl and mix all remaining slaw ingredients together.
- Add the slaw and chicken to warmed bao buns with a drizzle of Japanese mayonnaise and enjoy.
