This post was made possible thanks to the Best Burger Truck which is trucking through the North Island giving away Beef & Cheese Sliders and Thai Chicken Sliders made with Best Foods Mayo.
I have been enjoying Best Foods Mayo since I was a teenager because it is the creamiest, tastiest mayo. I distinctly remember me and my friends being obsessed with this mayo in high school and I have bought it ever since. One thing I was pleased to learn is Best Foods use 100% cage-free eggs in all their products. Winning!
The Best Burger Truck recipes have been created by brand ambassador Jo Wilcox, who has worn many different hats including Chef, Food Editor and Food Stylist. To tuck into on these complimentary sliders, simply turn up at the locations in Auckland, Hamilton and Wellington listed below. If you can’t make it to one of these events, make your own sliders at home by following the 5 recipes found here.
Best Burger Truck will be in…
- Friday 28 April, 5pm-8pm at Basement Theatre
- Saturday 29 April, 5pm-8pm at Basement Theatre
- Saturday 6 May, 11am-4pm at the Northwest Shopping Centre
- Sunday 7 May, 12pm-7pm at Sylvia Park Shopping Centre
- Thursday 11 May, 11am-4pm at Elliot Street car park
- Saturday 13 May, 11am-4pm at The Base Shopping Centre
- Friday 19 May, 5.30pm-10pm at Wellington Rowers Club
- Saturday 20 May, 5pm-10.30pm at Wellington Rowers Club
A bit about the bao
Inspired by (or should I say, tailgating on) the Best Burger Truck, I made these Five-Spice Chicken Bao.
Bao are popping up all over our eateries and markets and not just at Asian-style places either. You could say bao have just about hit the mainstream. Sometimes referred to as the “Taiwanese burger”, these folded, silky-smooth, milky-white buns are traditionally filled with meltingly soft pork belly, a hint of greenery and magic peanut dust. Shaped like a mouth with plump lips, they can be found in the frozen section of your local Asian grocer. Already been pre-cooked, these and can be given a quick zap in the microwave with no harm to their texture but if you have a steamer at home, go ahead and use that.
Five-spice powder is a fragrant warm spice mix used in Chinese cooking. With its anise pungency, a little of this stuff goes a long way. If you’ve never tried it before, this recipe is a good way to sample this blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds. I’ve used five-spice in recipes with pork, duck, beef and chicken in heavier dishes but this recipe is a touch lighter and perfect if you’ve never tried five-spice before. After a few rounds of recipe testing, I am proud to present this crazy delicious recipe featuring Best Foods Mayo.
This recipe makes 8 bao but I have written it so it can easily be doubled if required. I recommend 2 bao per person depending on appetite, but The Koala reckons he could put away 3 of these bad boys. Maybe even 4.
Five-Spice Chicken Bao
Makes 8 bao
- 8 boneless skinless chicken thighs (700-800 grams)
- 1/2 teaspoon five-spice powder
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 2 tablespoons + 1 teaspoon raw sugar
- 1/2 cup peanuts
- 1 tablespoon cooking oil
- 8 frozen bao
- Hoisin sauce
- Best Foods Mayo
- 1 carrot, grated
- 1 bunch coriander, roughly chopped
- 1 spring onion, finely sliced in a diagonal
- In a large bowl mix together the five-spice powder, soy sauce, sesame oil, and 2 tablespoons raw sugar.
- Pat dry the chicken thighs and trim off any fatty or flappy bits so that the pieces look as similar possible. Place the chicken into the bowl and using tongs or clean hands massage in the marinade so that chicken is well coated. Set aside to work it’s magic while you prep your other ingredients.
- Toast peanuts in a dry pan for 3-4 minutes, shaking and swirling the peanuts so they cook evenly. Watch carefully that they do not burn. Once toasted and fragrant, remove from heat and crush in a mortar and pestle or chop with a knife and board. Stir in 1 teaspoon raw sugar and set aside until required.
- Heat 1 tablespoon oil in a heavy pan and once hot, fry chicken pieces for 5-6 minutes per side on medium high heat until cooked through. Cook in batches making sure you do not overcrowd the pan. I did mine in 2 batches but you could also use 2 pans if you have the stove space.
- While chicken is cooking, prepare the bao. I experimented with both the steam method and the microwave method and the results were pretty similar. I’ll leave it up to you. Steaming looks cooler, but takes a touch longer.
Steam method: Place frozen bao in a baking paper lined steaming basket, being careful to not to overcrowd. You may need to steam in 2 batches. Place over a pot or pan of 1/2 a cup of boiling water. Cover and steam for 7 minutes.
Microwave method: Place frozen bao in a single layer on baking paper lined plate and microwave on high for 2 minutes.
- Carefully open each bao and spread with Best Food Mayonnaise on the inside tops and hoisin sauce on the inside bottom. Add one piece of cooked chicken, a handful of carrot, a touch of coriander, a smattering of spring onion and a heaped spoonful of crushed peanuts. Enjoy!
This is a sponsored post, however, opinions are (and always will be) my own.