Thai Curry Chicken Bao – 24 Pack

Thai Style Yellow Curry Bao? Yes, please!

Founded in 2003 in Chicago, Wow Bao handcrafts creative, chef-driven bao (steamed fluffy buns, a Chinese street food), that combine traditional Asian flavors with high-quality ingredients. Each steamed bun is filled with a variety of meat, vegetarian, and sweet fillings including sustainability-raised, non-GMO, antibiotic and steroid-free proteins.

MORE DETAILS

This package includes 6 packs of Thai Curry Chicken Bao

• Bao come in packages of 4 (Total 24)
• 1-2 Bao per serving
• Each Bao measures approx. 2″ and weighs 2 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

• Thai Curry Chicken Bao – Dough: (Enriched Flour [Wheat Flour, Malted Barley 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 (Garlic, Water, Citric Acid), 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