Ingredients
Kung Pao Sauce:
1 cup soy sauce
1 tbsp cane sugar
½ cup white wine vinegar
2 tbsp garlic powder
2 tbsp ginger powder
¼ tsp cayenne pepper, ground
1 tsp sichuan peppercorns, ground
½ cup water
2 tbsp cornstarch
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1 Mountaire® Bo San™ Roaster Chicken
8 bao buns, lotus folded, steamed until warm
¼ cup carrots, shredded
¼ cup green onion, thinly sliced
¼ cup garlic chili crisp
¼ cup hoisin sauce
Directions
Make Kung Pao sauce: Place all sauce ingredients in a blender to puree. Transfer sauce to a sauce pot and simmer on medium heat for 5-10 minutes until sauce has thickened. Let cool slightly for 15 minutes. Reserve half for glazing the chicken and the other half as a condiment/
Bake the roaster chicken: Preheat an oven to 350°F, low fan. Pat roaster chickens dry with paper towels and place onto a parchment-lined baking sheet. Bake chicken breast side down for 15 minutes. Glaze the back of the chicken before flipping them over to breast side up.
Glaze remainder of the chicken and bake for an additional 30 minutes, glazing the chicken every 15 minutes. Continue baking until the thickest part of the chicken thigh has an internal temperature of 165°F. Remove chicken from oven, glaze once more, and let chicken rest for 5 minutes.
Assemble DIY platter: Carve the chicken into slices, place on a serving platter, drizzle chicken slices with hoisin sauce. On the same platter, add warm folded bap buns, shredded carrots, sliced green onion, garlic chili crisp, hoisin sauce, and remaining Kung Pao sauce.
