Teriyaki Chicken Bao – 24 Pack

These Teriyaki Chicken Bao feature roasted chicken infused with a rich, dark, and sweet teriyaki sauce, in a fluffy, yeast-risen dough that has a subtle sweetness.

Wow Bao’s imaginatively inventive, chef-driven steamed, fluffy bao buns combine traditional Asian flavors with high-quality ingredients. Opened in 2003 in Chicago, Wow Bao creates portable, Chinese buns filled with a variety of meat, vegetarian, and sweet fillings. Wow Bao sources sustainability-raised, non-GMO, antibiotic and steroid-free proteins.

MORE DETAILS

This package includes 6 packs of Teriyaki Chicken Bao

• Bao come in packages of 4 (Total 24)
• 1 to 2 Bao per serving
• Each Bao measures approximately 2.75″ and weighs 2.5 oz. each

INSTRUCTIONS / STORAGE

• Wow Bao ships Tuesday and Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Bao ships frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• DO NOT remove dry ice with bare hands.
• Upon arrival, place bao in the refrigerator or in the freezer.
• Bao lasts up to 2 days in the refrigerator or may be stored in the freezer through the “best by” date marked on the package.

To Serve

STOVE TOP STEAM:

• Fill a pot with water. Rest a colander above it and cover (water should not be in colander)
• Once water is boiling and steam is produced, add bao to the colander and cover
• Steam for 4- 6 minutes (for thawed bao), or until the internal temperature reaches 165 degrees F. * Remove bao from heat
• Allow to cool slightly before eating
• Bao are best served if they do not touch one another or the sides of the steamer while cooking

MICROWAVE

• Place 1-2 bao on a microwave-safe plate
• Cover them with a damp (not moist) paper towel
• Microwave on HIGH for 20 seconds (for thawed bao) or until the internal temperature reaches 165 degrees F
• Remove bao from heat
• Allow to cool slightly before eating.

TIPS

• Ensure Bao are not touching each other or sides of the pan as doing so will cause Bao skin to tear or become soggy
• Each Bao has its flavor printed on the parchment sheet attached to the bottom; Parchment sheet is left on during the cooking process. Ink on the paper is food safe

Ingredients

• Terriyaki Chicken – DOUGH: (all purpose flour bleached enriched [bleached wheat flour, niacin, reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid], water, sugar, high heat non fat dry milk, canola oil, baking powder [corn starch, sodium bicarbonate, sodium aluminum sulfate, monocalcium phosphate], active dry yeast [yeast, sorbitan monostearate]). FILLING: (chicken dark meat [all natural* chicken dark meat], onion, red bell peppers, chicken fat, water, green onions, garlic, ginger, sesame seed oil, cilantro, corn starch, light soy sauce [water, soybeans, salt, wheat flour, potassium sorbate {less than 1/10 of 1% as food preservative}], salt), SAUCE: (sugar, mushroom flavored dark soy sauce [water, soybeans, sugar, salt, wheat flour, extract of mushroom, sulfur dioxide], light soy sauce [water, soybeans, salt, wheat flour, potassium sorbate {less than 1/10 of 1% as food preservative}], red wine vinegar [red wine vinegar {diluted with water to 5% acidity}), potassium metabisulfite {preservative}], salt).