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.
4 Waitoa Free Range Chicken Thighs, quartered
1 box of coat ‘n cook original
500ml avocado cooking oil, for deep frying
¼ red cabbage
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
8 bao buns, warmed
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.