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Barbecue Sauce:

  • Sunflower oil 20.0 ml
  • Onion (finely chopped) 540.0 g
  • Garlic (crushed) 163.0 g
  • Bay leaves 5.0 g
  • Apple cider vinegar 324.0 ml
  • Water 675.0 ml

Pulled Chicken:

Red Slaw:

  • Fresh coriander (roughly chopped) 8.0 g
  • Red cabbage (shredded) 165.0 g
  • White cabbage (finely sliced) 165.0 g
  • Sugar 8.0 g
  • Raisins 91.0 g
  • Carrots (julienne) 82.0 g

Bao buns:

  • Bao buns 14.0 pc

Barbecued chicken, with crunchy slaw served in a bao bun. It makes for the perfect on-the-go lunch!



  1. Barbecue Sauce:

    • To prepare the barbecue sauce, heat oil in a large saucepan over medium-high heat. Add the onion and garlic, and cook, stirring often until onion is cooked. Add the rest of the ingredients and bring to the boil. Reduce heat and cook until liquid is slightly reduced.
  2. Pulled Chicken:

    • For the pulled chicken, heat oil in a pan over medium-high heat. Season chicken with Robertsons Chicken Spice and cook until browned. Add water to the pan and bring to the boil, reduce heat, cover pan and cook until chicken is fully cooked. Pull the chicken apart by shredding with 2 forks. Add pulled chicken to barbecue sauce and toss to coat.
  3. Red Slaw:

    • For the red slaw, mix all ingredients together.
  4. Bao buns:

    • Fill the Bao buns with red slaw followed by the pulled chicken mix.
  5. Chef's Tip:

    • Ensure that the barbecue sauce is reduced and thickened.
    • Protein substitute: Pork belly or shredded fish can also be used instead of chicken.