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.
Equipment
- Kenwood Multipro Express Weigh+ All-In-One System Food Processor
Ingredients
Chicken karaage
- 4 Waitoa free range chicken thigh fillets quartered
- 1 box Diamond coat ‘n cook original
- Olivado avocado cooking oil for deep frying
Slaw
- ¼ red cabbage
- 2 carrots
- 1 apple cored and quartered
- ½ cup bean sprouts
- ½ cup Superb Herb coriander chopped
- ¼ cup Superb Herb Vietnamese mint chopped
- 1 lime juiced
- 2 tsp toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp FreshLife sesame seeds toasted
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!