Chicken Bao

Ingredients

• 6 chicken thighs on the bone with skin
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons grapeseed or avocado oil
• 1 (13.2 oz.) bottle Lucky Foods Seoul Kalbi Sauce
• 6 plain frozen Asian steam buns or 12 smaller size buns
• 1 (12.35 oz.) bottle Lucky Foods Seoul Kimchi Mayo
• 2 tablespoons toasted sesame seeds
• 1 cup pickled red onions, recipe follows in Notes
• Fresh cilantro leaves

Instructions

1. 1

   Season chicken thighs with salt and black pepper.

2. 2

   Heat oil over medium-high heat in a cast iron or other heavy skillet until shimmering.

3. 3

   Place chicken thighs in skillet, skin side down. Cook chicken 4-5 minutes or until skin is nicely browned; turn. Add Kalbi Sauce. Bring to a boil.

4. 4

   Reduce heat to medium-low and simmer 25-30 minutes or until chicken thighs are thoroughly cooked through and tender.

5. 5

   Separate chicken from skin and bones. Keep chicken warm. Discard skin and bones.

6. 6

   Prepare steam buns according to package directions.

7. 7

   Open steam bun and spread bottom of bun with Kimchi Mayo. Add chicken. Sprinkle chicken with sesame seeds. Top with pickled red onions and cilantro leaves.