Karaage chicken bao buns

Karaage chicken bao buns ️ ⠀

The best way to describe the taste of bao buns is like eating little clouds. It’s so light and airy and when paired with my crunchy karaage chicken it’s an absolute delight! The pickled slaw provides extra flavour and I love the kick from the fresh chilli and sriracha mayo This recipe is at the top of my list, can’t wait to make this again! ⠀


Karaage chicken: ⠀
6 chicken thighs, washed and cut into bitesize chunks⠀
4 tbsp dark soy sauce ⠀
4 tbsp honey⠀
2 tbsp ginger garlic paste ⠀
Approx. 1/2 cup potato starch ⠀
Oil for deep frying ⠀

Picked coleslaw:⠀
1/2 cup rainbow coleslaw ⠀
2 tbsp sugar ⠀
2 tbsp white vinegar ⠀
2 tbsp water ⠀

Other ingredients:⠀
8 bao buns, steamed to packet instructions ⠀
Handful coriander ⠀
Sliced red chilli ⠀
Sriracha mayonnaise⠀

Method ⠀

To make your pickled coleslaw, combine coleslaw, sugar, vinegar and water in a bowl and stir to combine. Place in fridge until ready to use. ⠀

In a large bowl combine chicken thighs, soy sauce, honey and ginger garlic paste. Mix to combine, cover and let marinate in the fridge. Remove 30 minutes before frying. ⠀

Heat oil for deep frying on medium heat. Drain excess liquid from the chicken then gradually add potato starch until chicken is lightly coated and white in colour. Toss bowl to combine. ⠀

Deep fry chicken in batches on medium-high heat until chicken is golden in colour and cooked through. ⠀

To assemble the baos, place pickled slaw on the bottom followed by kaarage chicken, coriander, chilli and sriracha mayo. Serve while warm, enjoy! ⠀

Notes ⠀

I found the bao buns to be sweeter than expected, you can add lemon juice to the karaage chicken to cut through the sweetness.

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