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We worked with the culinary team at Momofuku to craft one of our favorite kits of all time - Fried Chicken Bao Buns with Pickles. This kit is incredibly delicious, fun, and interactive to make. Packed with punchy garlic aioli, soft, pillow-like bao buns, and our Korean marinated chicken thighs that will be panko-crusted and pan-fried to crispy perfection. This meal solution is sure to become a staple in your dinner rotation.
Contains: eggs, wheat, soy, sesame.
Not in Los Angeles or the San Francisco Bay Area? Ship it anywhere in the continental US with Good Eggs Select.
What You Get
Momofuku Spicy Seasoned Salt
Korean BBQ Marinated Boneless, skinless chicken thighs
What You'll Need
Salt & freshly ground pepper
Vegetable or neutral oil
White or rice vinegar
Crack 2 eggs into a wide bowl with a pinch of salt and beat with a fork. Pour 1 cup of the panko onto a plate, season with 1 teaspoon of Momofuku Spicy Seasoned Salt and stir to combine. Pour ½ cup flour onto a plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter and place a clean plate at the end.
Remove the chicken from the packaging and discard excess liquid. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Coat it with the panko, pressing gently to help the crumbs stick. Transfer the breaded chicken to the clean plate. Repeat for all of the remaining chicken.
In a wide sauté pan over medium-high heat, pour in vegetable oil about 3/4 -inch deep. When the oil shimmers, working in batches if necessary, add the breaded chicken and fry until golden, 4 to 5 minutes per side. Transfer to a plate lined with paper towels, sprinkle lightly with salt, and keep warm (if needed) by placing uncovered in a 200 degree oven.
Line a steaming basket with parchment paper and set over water without touching the steamer to the water, about 1 inch. Set over medium-high heat. Working in batches, add the buns to the steamer and bring the water to a simmer. Cover and steam until puffed and cooked through, 11-13 minutes.
Place the cabbage slaw in a bowl and add 1 tablespoon of the garlic aioli, along with 1 tablespoon of either white or rice wine vinegar, and toss to coat.
Gently open the steamed buns and spread with the remaining garlic aioli. Top with the slaw and pickles and the crispy chicken last. Serve immediately.