Chicken karaage bao burgers

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.

Serves: 4


Chicken karaage:

4 Waitoa free range chicken thigh fillets, quartered

1 box Diamond coat ‘n cook original

1 bottle (500ml) Olivado avocado cooking oil, for deep frying



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


8 bao buns, warmed

Japanese mayonnaise



Kenwood Multipro Express Weigh+ All-In-One System Food Processor



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