lunch, 25min

Bao bun with crispy panang chicken

These bao buns with crispy Panang chicken are secretly one of our all time favorites for lunch. You can find the bao buns in the freezer section of your local toko & with a little help from Koh Thai you can put these great sandwiches on the table at home in no time!


For 2 people

  • Chicken breast: 200 g
  • Bao buns: 4
  • Koh Thai panang curry: 1 sachet (70gr)
  • Flour: 100 g
  • Panko: 100 g
  • Eggs: 2

For the coleslaw

  • Koh Thai Green sweet chili sauce: to taste
  • Red cabbage: 1/2
  • Carrot julienne: 1/2 bag (150g)
  • Red onion: 1
  • Kewpie (asian mayo): 50-100 ml

To garnish

  • Koh Thai Green sweet chili sauce
  • Cilantro: to taste

Preparation method

Step 1: Place three deep plates next to each other and fill one with the flour, the other with the beaten eggs & panang curry and the last one with panko. Cut the chicken breast into strips of about 1 centimeter wide. Take the chicken strips and follow the standard breading procedure.

Step 2: Before frying the chicken, make the coleslaw. Finely chop the red cabbage and the red onion into half rings, mix with the carrot and other ingredients.

Step 3: Put a pan on the fire with a good layer of oil (about 1.5 centimeters). Bake the chicken for about 7 minutes until golden brown, turning halfway through.

Step 4: Cut open the bao buns and spread with a little green sweet chili sauce. Then place two chicken breast strips per bao bun with coleslaw on top. Garnish with coriander.