It was the day after one of my friends’ weddings and one of my close friend’s, Kevin was having a bbq on a patio. So I dropped by and he was serving Grilled Chicken Bao Buns. It was my first time having a Bao Bun and these buns are so good! So I decided to make my own version of these buns with jerk chicken and the pickled carrots and daikon's, best decision ever because these were delicious!
Pickled Carrots & Daikon
5 Boneless Chicken Thighs or Breast
12 Bao Buns (store-bought)
12 TB Sweet Chili Aioli
Yield: 12 Buns
- Marinate boneless chicken with the jerk marinade in previous pages. Marinate overnight. And pickle the carrots and daikon see the previous page for the recipe.
- Place Chicken on an oven-safe rack over a Pan. Place the pan with Chicken in 375-degree Preheated Oven. Cook for 30 minutes or until fully cooked. After cooking, slice up the chicken into small pieces to fit the buns.
- Use a steamer and Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.
- Slice a bao bun in half and add chicken pieces, pickled carrots and daikon. And 1 TB of Sweet Chili Aioli.
- Serve immediately.