Chicken karaage bao burgers

Three chicken karaage bao bun burgers with slaw and herb filling, served on black plates placed on a blue counter.
These chicken karaage bao burgers make for a tasty summer meal, while the Asian inspired slaw full of flavour and freshness adds a touch of sophistication worth a prime spot on the family go-to recipe list.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetiser, Dinner, Lunch, Snack
Servings 4 people

Ingredients
 
 

Slaw

bao bun

  • 8 bao buns warmed
  • Japanese mayonnaise

Instructions
 

  • In a bowl coat chicken thigh pieces using 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 Kenwood multipro 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!
Keyword kid friendly
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Out of bao buns? Try this instead and garnish to taste.

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