Bao Buns
BBQ PORK OR VEGETABLES BAO BUNS
Soft BBQ pork buns steamed to perfection, then pan-seared for a golden crisp finish and drizzled with spicy sweet soy. A savory-sweet bite with rich flavor and satisfying texture.
Entree
12
CATEGORY
SERVES
6:00
8:00
PREP TIME
COOK TIME
PREP
Buns can be pre-steamed, takes about 5-7 minutes to get up to temperature in the steamer
EQUIPMENT
Deep fryer set to 350, can also be set to 375, just keep an eye on color
Steam Pan hotel pan with hot water with a perforated pan on top & lid
Cutting Board
Knife
Tongs
Toothpicks recommended but not required
INGREDIENTS
-
Chicken Breast
1 each
-
Taiwanese Bun
2 each, steamed
-
Kewpie Mayo
Drizzle
-
Spicy Sweet Soy
Drizzle
-
Scallions
sprinkle, thinly sliced
-
Cilantro
2 generous pinch
-
Salt
sprinkle
SERVICE / ORDER
1. Cook a chicken cutlet in the fryer until golden brown & crispy with a minimal cooking temperature of 165 degrees
2. As soon chicken is out of the fryer (and drained), place on cutting board and sprinkle with salt
3. Cut chicken in half horizontally
4. Gently open bun, then place a chicken into each bun, making sure the cut side is facing the inside
5. Shake the spicy sweet soy, then drizzle over the chicken
6. Drizzle mayo on top of chicken
7. Sprinkle a little scallion, then on top of each chicken add cilantro
8. Close the buns then plate (if using a toothpick, just place it straight into the center to hold shape)
TIPS & NOTES
Scallions can be soaked in water to make them crispy. This however can only be done once so it will last until the end of the day.
You can tell when the buns are done by the texture, if hard needs more time, soft with a little spring is perfect, soft and grown in size means overcooked.
Buns can be pre-steamed and hot held. Do not recommend holding for more than 35 minutes as quality will deteriorate and buns will over-steam.
Do not cut cilantro, it’s better presented with whole leaves.
Do not make chicken strips by cutting vertically, cut horizontally.