BAO BUNS WITH PULLED CHICKEN & SRIRACHA MAYO

PREP TIME: 10 MIN.

COOK TIME: 25 MIN.

Ready for a salad that snaps, crackles, and brings the heat? This Smashed Cucumber Udon Noodle Salad is bold, fresh, and bursting with texture.

INGREDIENTS

Sticky. Spicy. Totally addictive.

A drizzle of Red Phoenix Sriracha extra hot for those who like it fiery

2 tbsp sunflower oil
400 g chicken thighs
200 ml chicken stock
6 tbsp hoisin sauce
8 bao buns (steamed or pre-packaged)
4 tbsp mayonnaise
2 tbsp Red Phoenix Sriracha Extra Hot
4 spring onions, thinly sliced
4 tbsp salted peanuts, roughly chopped

Let’s get started

1

Cook the chicken
Heat the oil in a large pan. Add the chicken thighs and pour in the stock. Simmer for 25–30 minutes until the chicken is tender and cooked through.

2

Pull & sauce it
Shred the chicken into strips using two forks. Stir in the hoisin sauce until everything is well coated and glossy.

3

Prep the buns
Steam or warm the bao buns according to the instructions on the package.

4

Mix the sriracha mayo
Combine the mayonnaise with Red Phoenix Sriracha Extra Hot for a creamy, spicy drizzle.

5

Assemble like a pro
Fill each bao with pulled chicken, drizzle over sriracha mayo, and top with spring onion and peanuts for that perfect crunch.