Chacha Chicken Baoleno


Makes 24 224-g servings.
Chacha Chicken Baoleno


  • 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 plage. 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.

Nutrition Information (per serving)