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Grilled Chicken Bao with Spicy Pear Sauce

Grilled Chicken Bao with Spicy Pear Sauce

Recipe by Pei-Shan Tsai.

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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


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


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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Grilled Chicken Bao with Spicy Pear Sauce

Come celebrate World Pear Day with Chef Pei-Shan Tsai!

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