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Chicken karaage bao burgers

Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins

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.

Chicken Karaage Bao Burgers Recipe

Chicken karaage:
 4 free range chicken thigh fillets, quartered
 1 box coat ‘n cook original [or flour]
 1 bottle (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 sesame oil
 1 tbsp soy sauce
 1 tbsp sesame seeds, toasted
 8 bao buns, warmed
 Japanese mayonnaise
 Food processor if available
1

In a bowl coat chicken thigh pieces in coat ‘n cook. Make sure each piece is completely covered.

2

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.

3

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.

4

Load each bao bun with slaw, pieces of chicken karaage and a drizzle of Japanese mayonnaise. Yum!

Nutrition Facts

Servings 0

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