Chashu Chicken Bao

Directions Print

1. Chashu Chicken: Preheat oven to 265°F. Combine all ingredients, except chicken, and mix thoroughly. Place chicken in a hotel pan; pour liquid over chicken so that it is completely submerged. Cover with foil and place in oven; bake for 45 minutes. Place in cooler and cool overnight, leaving proteins in cooking liquid. Remove chicken and shred. Yield: 4¼ pounds.
2. Bang Bang Sauce: Combine all ingredients in a mixing bowl and mix thoroughly. Yield: 24 fluid ounces.
3. Korean Hot Sauce: Combine all ingredients in a mixing bowl and mix thoroughly. Yield: 10 ounces.
4. Japanese Pickles: On a Japanese mandolin, cut carrots and cucumbers into ⅛-inch slices; place in an airtight container. Bring sugar, salt, vinegar and water to a rolling boil until sugar and salt are dissolved, then remove from heat. Pour hot pickle liquid over vegetables and let stand, covered, for 15 minutes. Remove cover and cool using proper cooling procedures. Yield: 1 pound.
5. Bao Bao: Place buns in a steamer for 2 minutes.
6. Place Chashu Chicken in a sauté pan and cook until hot and slightly charred.
7. In a 350°F fryer, fry chicken skins until crispy.
8. To build, first place the chashu in buns, followed by the chicken skins. Place in a holder and sauce with the bang bang, sweet soy and hot sauce; garnish with pickles, furikake and onion.