Grilled Chicken Bao with Spicy Pear Sauce
Recipe by Pei-Shan Tsai.
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Ingredients
Spicy Pear Sauce:
¼ cup mayonnaise
1 tablespoon minced garlic
1 tablespoon grated Bartlett pear
1 to 2 teaspoons gochujang (Korean red chili paste)
1 teaspoon apple cider vinegar
Bao:
1 tablespoon soy sauce
1 ½ teaspoons rice wine
1 teaspoon grated garlic
½ teaspoon white pepper
2 boneless skinless chicken thighs
1 tablespoon vegetable oil
4 gua bao (lotus leaf buns)
1 cup mixed greens or cucumber slices
1 Bartlett pear, sliced
Preparation
1. Spicy pear sauce: Combine the mayonnaise, garlic, grated pear, gochujang and vinegar in a small bowl and mix well.
2. Bao: Combine the soy sauce, rice wine, garlic and pepper in a medium bowl. Add the chicken and toss to coat well, massaging the marinade into the chicken. Let marinate in the refrigerator for at least 30 minutes and up to 8 hours.
3. Heat the oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, 4 to 5 minutes per side. Let rest then cut each piece in half.
4. Steam the buns according to the package directions until soft and fluffy.
5. Fill each bun with a piece of chicken and some mixed greens and sliced pear. Drizzle the spicy pear sauce over the filling.
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