Lemon Za’atar Fried Chicken Bao

Fluffy cloud-like steamed buns filled with crispy fried chicken tossed in Lemon Za’atar Gochujang glaze, pickled radishes and cucumbers, and topped with cilantro and sesame seeds.

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Prepare the Fried Chicken

Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L 720.0 ml
Hellmann's® Lemon Za'atar Dressing 2 x 3.78 L
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Pratts

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Gochujang (paste) 60.0 ml
Honey 90.0 ml
Chicken thighs, boneless and skinless 1.35 kg
Flour, as needed
Oil, for frying, as needed

Pickle the Vegetables

Vinegar, rice wine 500.0 ml
Water 250.0 ml
Sugar 38.0 g
Salt 12.0 g
Radishes, julienned 225.0 g
Cucumber, thinly sliced in half moons 450.0 g

Finish the Dish

Steamed buns 30.0 each
Romaine lettuce 30.0 leaves
Cilantro leaves 16.0 g
Sesame seeds, toasted 35.0 g

Appetizer / Shareable

Main Course

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Hellmann's®

Chicken

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Fluffy cloud-like steamed buns filled with crispy fried chicken tossed in Lemon Za’atar Gochujang glaze, pickled radishes and cucumbers, and topped with cilantro and sesame seeds.

...

Preparation

Prepare the Fried Chicken
- To make the glaze, combine the Hellmann’s Lemon Za’atar Dressing, gochujang paste and honey. Whisk well and set aside.
- Cut the chicken into strips. Dredge in flour, then deep fry until golden brown and cooked through.
- Toss the chicken with the glaze until evenly coated.
Pickle the Vegetables
- Bring the rice wine vinegar, water, sugar and salt to a boil. Pour over the radishes and cucumbers. Bring to room temperature.
- Cover and refrigerate.
Finish the Dish
- Build the steamed buns, starting with lettuce, followed by fried chicken, pickled radish and cucumber, and cilantro. Sprinkle sesame seeds on top.
- Serve 3 per portion.