Chicken Bao
Korean inspired kalbi braised chicken steam buns have layers of sweet and savory flavors with the zing of ginger and creamy kimchi mayo
Ingredients
- 6 chicken thighs on the bone with skin
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons grapeseed or avocado oil
- 1 (13.2 oz.) bottle Lucky Foods Seoul Kalbi Sauce
- 6 plain frozen Asian steam buns or 12 smaller size buns
- 1 (12.35 oz.) bottle Lucky Foods Seoul Kimchi Mayo
- 2 tablespoons toasted sesame seeds
- 1 cup pickled red onions, recipe follows in Notes
- Fresh cilantro leaves
Instructions
- Season chicken thighs with salt and black pepper.
- Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering.
- Place chicken thighs in skillet, skin side down. Cook chicken 4-5 minutes or until skin is nicely browned; turn. Add Kalbi Sauce. Bring to a boil.
- Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.
- Separate chicken from skin and bones. Keep chicken warm. Discard skin and bones.
- Prepare steam buns according to package directions.
- Open steam bun and spread bottom of bun with Kimchi Mayo. Add chicken. Sprinkle chicken with sesame seeds. Top with pickled red onions and cilantro leaves.
Notes
Pickled Red Onions
1 red onion, halved, thinly sliced
½ cup water
½ cup white vinegar
⅓-cup sugar
1 teaspoon kosher salt
Place onions in heat proof bowl or jar. In small saucepan, bring remaining ingredients to a boil, stirring, until sugar is dissolved. Pour hot mixture over vegetables; let stand at least 30 minutes or until ready to use. Can be made 1 week in advance and kept covered in the refrigerator.
Nutrition
Serving: 1servingCalories: 277kcalCarbohydrates: 19gProtein: 23gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 97mgSodium: 97mgPotassium: 301mgFiber: 2gSugar: 4gVitamin A: 25IUVitamin C: 2mgCalcium: 66mgIron: 2mg
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