Method
- In a bowl coat 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.
- 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!