Chicken Karaage & Kimchi Bao

Serves 5 (2 pieces each)  

Prep Time:  15 mins
Cooking Time: 5 mins 



1 pack of Hakka Lotus Leaf Buns 300g (10pcs) also available in 800g (10pcs)
300 g Hakka Chicken Karaage
1 small Lebanese cucumber (thinly sliced)
Kimchi (Korean spicy, pickled cabbage)
Vegetable oil, for frying

Kimchi Mayo

1/3 cup Japanese Mayo
30 g Kimchi


1. Preheat oil to 170-180°C.
2. Arrange Lotus leaf buns on a plate and steam for 10 minutes.
3. Using a food processor, blend the kimchi until smooth. Add to Japanese Mayo and mix together until mixed well. Set aside.
4. Deep fry Hakka Chicken Karaage for approximately 3-4 minutes (from frozen) or 2 minutes (defrosted) or until cooked through. 
5. Fill Lotus Leaf Buns with kimchi, Hakka Chicken Karaage, a dollop of kimchi mayo and cucumber. Serve hot.

For more bao recipes, click here