Chacha Chicken Baoleno
Servings
24 224-g servings
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Ingredients
- 48 ct. Plain Bao Bread, thawed and folded
- 120 ml Grape Seed Oil
- 1.36 kg Cooked Pulled Chicken Thigh Meat
- to taste Kosher Salt
- to taste Trade East Ground Black Pepper
- 60 ml Recipe: Mango Jicama Salsa
- 14 g Cilantro, trimmed
- 475 ml Fire-Roasted Salsa Verde
- 60 ml Recipe: Creamy Sriracha Sauce
Recipe Preparation
1. Place 2 buns in a heated steamer for 3-4 minutes, or until warmed through. Place 5 ml of oil in a heated, nonstick sauté pan. Add 56 g of pulled chicken. Season with salt and pepper. Sauté over medium heat until warm. Add 80 ml of mango jicama salsa and toss to combine.
2. Place the buns on a serving plate. Place 5-6 cilantro sprigs on the bottom of each bun. Divide the chicken mixture and place on top of the cilantro. Top with 2 ml of salsa verde. Drizzle with ½ tsp. of sriracha mayonnaise.
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