CRISPY CHICKEN BAO - Dinner Recipe | BCLIQUOR

Name: CRISPY CHICKEN BAO - Dinner Recipe | BCLIQUOR
Ingredients: 1 lb (500 g) boneless, skinless, chicken thighs cut into 1½-in (3.75 cm) sized pieces; 2 tbsp (30 ml) soy sauce or tamari; 1 tbsp (15 ml) sake; 1 tbsp (15 ml) grated ginger; 1 garlic clove, grated; 2 tsp (10 ml) granulated sugar; 1 tsp (5 ml) lemon juice; 1 cup (250 ml) potato starch or cornstarch; 12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/Taiwanese Hamburger Buns.); ¼ cup (60 ml) Japanese pickled daikon, thinly sliced; 3 tbsp (45 ml) cilantro, picked; ¼ cup (60 ml) Japanese Kewpie mayonnaise; 1 tbsp (15 ml) sriracha, or to taste; 1 cup (250 ml) sliced thinly red cabbage; ¼ cup (60 ml) rice wine vinegar; 1 tbsp (15 ml) white sugar; 1 tsp (5 ml) salt

www.bcliquorstores.com

Crispy chicken bao with SRIRACHA mayo and pickled cabbage—12 servings of savory Asian-inspired buns. Perfect for a flavorful dinner party!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bcliquorstores.com.

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Ingredients

1 lb (500 g) boneless, skinless, chicken thighs cut into 1½-in (3.75 cm) sized pieces
2 tbsp (30 ml) soy sauce or tamari
1 tbsp (15 ml) sake
1 tbsp (15 ml) grated ginger
1 garlic clove, grated
2 tsp (10 ml) granulated sugar
1 tsp (5 ml) lemon juice
1 cup (250 ml) potato starch or cornstarch
12 frozen bao buns (Available at Asian markets in the frozen section. They may be called Chinese/Taiwanese Hamburger Buns.)
¼ cup (60 ml) Japanese pickled daikon, thinly sliced
3 tbsp (45 ml) cilantro, picked
¼ cup (60 ml) Japanese Kewpie mayonnaise
1 tbsp (15 ml) sriracha, or to taste
1 cup (250 ml) sliced thinly red cabbage
¼ cup (60 ml) rice wine vinegar
1 tbsp (15 ml) white sugar
1 tsp (5 ml) salt