Karaage Chicken Bao Buns

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.
Prep time:
10 Minutes
Cook time:
20 Minutes


Karaage Chicken

  • 4 Waitoa Free Range Chicken Thighs, quartered
  • 1 box of coat ‘n cook original
  • 500ml avocado cooking oil, for deep frying


  • 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 toasted sesame oil
  • 1 tbsp soy sauce
  • 1 tbsp sesame seeds, toasted

To Serve

  • 8 bao buns, warmed
  • Japanese mayonnaise


  1. In a bowl coat the Waitoa 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. Finely chop the cabbage and grate the carrot and apple.  Place in a bowl and mix all remaining slaw ingredients together. 
  4. Add the slaw and chicken to warmed bao buns with a drizzle of Japanese mayonnaise and enjoy.

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