By Protein
Cold Hoisin Chicken Bao
Ingredients
- 3 ea. Bao Buns, prepared
- 3 oz. Tyson® Fully Cooked All Natural* Low Sodium Pulled Chicken, Reverse Blend 65 Dark/35 White Meat Chicken
- 2 tbsp. Hoisin Sauce Glaze, prepared
- 1/4 cup Pickled Daikon & Carrots (Sub-Recipe)
- 1 tsp. Sesame Seeds
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.
Directions
- Pre-heat convection oven to 350°F
- Place frozen chicken on a foil lined baking sheet coated with cooking spray and cook for 25-30 minutes.
- Toss the cooked chicken in the hoisin glaze until well coated.
- Open bao buns and fill with glazed chicken
- Top chicken with carrot and daikon
- Finish with a sprinkle of sesame seeds over all 3 buns
Pickled Daikon and Carrots
Ingredients
- 1 cup Rice Wine Vinegar, prepared
- 1 cup Water
- 1/2 cup Carrots, Matchsticks
- 1/2 cup Daikon, Matchstick
- 1 tsp. Sugar, granulated
- 2 tbsp. Kosher Salt
Directions
- 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.
- Remove from heat and let the brine cool to room temperature
- 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
- Screw the lid on tight and store in the refrigerator for at least 24 hours before using.
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