Curry Chicken Baolenos

24 8-oz. portions Yield


  • 48 ct. Folded Bao Buns, thawed
  • 3 lb. Fire-Braised Chicken Thigh Meat, thawed and hand-pulled into shreds
  • 3 pt. (Recipe) Curry Coconut Chicken Stock
  • 1/2 c. GFS Canola Oil
  • 12 oz. Red Bell Peppers, sliced into thin strips
  • 12 oz. Fresh Pineapple, cut into 1/4 oz. slices
  • 8 oz. (Recipe) Charred Poblano Mayonnaise, placed in a squeeze bottle
  • 12 oz. (Recipe) Pickled Red Onion Slivers
  • 1/2 oz. Markon Fresh Italian Parsley, chopped


Prepare a steamer for the buns: Place 2” of water in a 4” full stainless-steel hotel pan. Place a perforated 2” full stainless-steel hotel pan inside the 4” pan. Place a cover on top of the pans. Heat the water enough so it will create steam inside of the pans while covered to steam the buns. 

To prepare à la carte:

1. Place 2 buns in the heated steamer for 3-4 minutes, or until just warmed through. Add 2 oz. of pulled roasted chicken and 2 oz. of curry chicken stock to a heated, nonstick sauté pan. Cook until the liquid has reduced. CCP: Final cooking temperature must reach a minimum of 135°F, held for 15 seconds. 

2. Place 1 tsp. of canola oil in a heated, nonstick sauté pan. Add 1/2 oz. of red peppers. Season to taste with salt and pepper. Sauté over medium-high heat until caramelized. Place 2 1/4 oz. of pineapple slices into the pan. Caramelize on one side.

3. Place the buns on a warmed serving plate. Open the buns and place inside of each: 1 slice of pineapple, 1/4 oz. of red peppers, 1 oz. warmed chicken, 1 tsp. poblano mayonnaise and 1/4 oz. of pickled red onion slivers. Garnish with chopped parsley.