Fried Chicken Bao

Soft and squishy bao buns filled with crispy fried chicken, crunchy fresh salad, fragrant herbs and sriracha mayo goodness. This recipe is great for the whole family! Surprisingly easy to assemble and even easier to eat!

Serves: 6


For the chicken

4x chicken boneless thighs (we love Waitoa)

1/2 cup plain flour

salt and pepper

1/2 cup buttermilk

1⁄2 cup Diamond Spicy Coat N Cook

Liquid coconut oil for shallow frying (we love Olivado)

To serve

12 Premade frozen Bao Buns (we love United Food Co)


Sriracha sauce

1⁄4 Iceberg Lettuce - thinly shredded

1/2 small red onion - thinly sliced

8 baby gherkins - thinly sliced

a handful of Coriander

2 thinly sliced Spring onions


1. Coat the chicken thighs in seasoned flour then coat in buttermilk. Finally smother in the

Coat n Cook mix and set aside.

2. Heat liquid coconut oil over a medium heat in a deep heavy based pan. Fry the chicken

for 5 minutes on each side constantly rotating so the chicken doesn’t burn. Shake off

excess oil and transfer onto paper towels. Slice chicken pieces into thirds.

3. Heat bao buns according to packet instructions.

4. To serve, open your bao buns - smear with mayo and sriracha, top with iceberg, onion,

gherkins, and a slice of fried chicken - finish off with spring onion and coriander.

5. Enjoy while fresh and hot!