Thai-Style Curry Chicken
Steamed bun filled with roasted chicken, lemongrass, ginger, garlic and yellow coconut curry sauce
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, yellow curry paste (onion, canola oil, cilantro, fish sauce [anchovy extract, salt, water, fructose, hydrolyzed vegetable protein (corn)], garlic, lemon grass, ginger, lemon juice, salt, coriander, cane sugar, cumin, turmeric, chile de arbol, black pepper), red bell pepper, coconut milk (coconut milk, water, xanthan gum), chicken fat, cornstarch, cilantro, cane sugar, fish sauce (anchovy extract, salt, water, fructose, hydrolyzed vegetable protein [corn]), lemon juice, salt, water.
Contains:
ANCHOVY, COCONUT, MILK, WHEAT
Nutrition Facts
4 servings per container
| Serving size | 1 bun (71g) | |
|---|---|---|
| Amount per serving | ||||
|---|---|---|---|---|
| Calories | 170 | |||
| % Daily Value | ||||
| Total Fat 5g | 6% | |||
| Saturated Fat 1g | 5% | |||
| Trans Fat 0g | ||||
| Cholesterol 15mg | 4% | |||
| Sodium 340mg | 15% | |||
| Total Carbohydrate 23g | 9% | |||
| Dietary Fiber 1g | 4% | |||
| Total Sugars 6g | 9% | |||
| Added Sugars 4g | ||||
| Protein 4g | ||||
| Vitamin D 0mcg | ||||
| Calcium 84mg | 6% | |||
| Iron 2mg | 8% | |||
| Potassium 130mg | 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.
