Impulse Bao Buns... JERK CHICKEN BAO BUNS (How To Recipe By Boardgains)

Impulse Bao Buns... JERK CHICKEN BAO BUNS (How To Recipe By Boardgains)

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



  1. 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. 
  2. 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. 
  3. 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. 
  4. Slice a bao bun in half and add chicken pieces, pickled carrots and daikon. And 1 TB of Sweet Chili Aioli.
  5. Serve immediately. 

Leave a comment

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

You may also like