Chacha Chicken Baoleno

Servings

24 224-g servings

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.