Kung Pao Chicken
Steamed bun filled with roasted chicken, spicy chili, bell peppers, bamboo shoots and peanuts
4-Pack
Dough:
Enriched flour (wheat flour, malted barely flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), water, cane sugar, high heat milk solids (nonfat milk solids), canola oil, yeast (yeast [saccharomyces cerevisiae], sorbitan monostearate), baking powder (disodium dihydrogen pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate).
Filling:
Boneless skinless chicken thigh, green onion, bamboo shoots (water, bamboo shoots, citric acid), water, cane sugar, bean sauce (soybean paste [water, soybean, salt, wheat flour], water, sugar, salt & sesame seed oil), peanuts, chicken fat, ginger, garlic, cornstarch, red bell pepper, chili garlic sauce (salted chili peppers, [chili peppers, salt], water, sugar, rice vinegar, dehydrated garlic, modified corn starch, acetic acid), soy sauce (water, soybeans, wheat, salt, alcohol [to preserve freshness]), salt, sesame oil, chile de arbol.
Contains:
MILK, PEANUT, SESAME, SOY, WHEAT
Nutrition Facts
4 servings per container
| Serving size | 1 bun (71g) | |
|---|---|---|
| Amount per serving | ||||
|---|---|---|---|---|
| Calories | 180 | |||
| % Daily Value | ||||
| Total Fat 5g | 6% | |||
| Saturated Fat 1g | 4% | |||
| Trans Fat 0g | ||||
| Cholesterol 15mg | 6% | |||
| Sodium 300mg | 13% | |||
| Total Carbohydrate 26g | 9% | |||
| Dietary Fiber 1g | 4% | |||
| Total Sugars 7g | 10% | |||
| Added Sugars 5g | ||||
| Protein 5g | ||||
| Vitamin D 0mcg | ||||
| Calcium 84mg | 6% | |||
| Iron 1mg | 8% | |||
| Potassium 140mg | 4% | |||
How do I eat a bao?
Bao is the perfect portable finger food! Simply peel off the paper and take a mouth-watering bite. The convenient nature of bao makes it the perfect on-the-go snack or meal.
Do I dip my bao in sauces?
The filling within each Bao should be distinct enough to stand on its own. Bao are not traditionally dipped in sauces.
Is this the same thing as a dumpling?
While Bao is sometimes compared to Asian style dumplings, they differ significantly in texture and preparation. The addition of yeast to Bao dough gives it a more bread-like consistency than dumplings, and it tends to be slightly sweeter, larger, and holds more filling.
What is a Bao?
Soft, fluffy dough filled with savory or sweet flavors and steamed to perfection.
