Cold Hoisin Chicken Bao

Pulled chicken tossed in a sweet-savory hoisin glaze, served on soft bao buns with tangy pickled carrot and daikon and a sprinkle of toasted sesame. Cool, savory, and full of contrast.

Step 1: Pre-heat convection oven to 350°F 

Step 2: Place frozen chicken on a foil lined baking sheet coated with cooking spray and cook for 25-30 minutes.

Step 3: Toss the cooked chicken in the hoisin glaze until well coated.  

Step 4: Open bao buns and fill with glazed chicken

Step 5: Top chicken with carrot and daikon

Step 6: Finish with a sprinkle of sesame seeds over all 3 buns

Sub-Recipe Directions

Pickled Daikon and Carrots

Step 1: In a saucepan, make the brine by combining water, rice wine vinegar, salt and sugar.  Bring to a boil over medium heat, stirring until sugar and salt are fully dissolved.

Step 2: Remove from heat and let the brine cool to room temperature

Step 3: In a glass mason jar (or glass jar with airtight lid), pack in the carrots and daikon then pour in the brine, making sure vegetables are fully submerged

Step 4: Screw the lid on tight and store in the refrigerator for at least 24 hours before using.