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Make these chicken karaage bao burgers for a tasty summer meal. The Asian inspired slaw is full of flavour and freshness. This is sure to be a new family favourite.
In a bowl coat 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.
Set up your food processor with the grater attachment and grate cabbage, carrot and apple. (Alternatively grate or finely chop these ingredients by hand.) Pour into a bowl and mix all remaining slaw ingredients together.
Load each bao bun with slaw, pieces of chicken karaage and a drizzle of Japanese mayonnaise. Yum!
Ingredients
Directions
In a bowl coat 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.
Set up your food processor with the grater attachment and grate cabbage, carrot and apple. (Alternatively grate or finely chop these ingredients by hand.) Pour into a bowl and mix all remaining slaw ingredients together.
Load each bao bun with slaw, pieces of chicken karaage and a drizzle of Japanese mayonnaise. Yum!
