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- 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 tsp Gochujang paste (Korean chili paste) or to taste
- 12 bao buns (store-bought or homemade)
- 2 green onions, finely sliced
- 1/4 cup pickled vegetables, for garnish
- 1 tbsp sesame seeds, for garnish
- Cooking oil, for pan-frying
Directions
1. Begin by marinating your chicken. In a bowl, whisk together soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, and Gochujang paste. Toss the chicken pieces in the marinade, making sure each piece is lovingly coated. Let this mix sit for at least 30 minutes—the time it takes to thumb through an old photo album.
2. While the chicken bathes in those wonderful flavors, prepare your bao buns. Follow the packet instructions if store-bought, or if you’re using your own, steam them until they're as soft as summer clouds.
3. Heat a touch of oil in a skillet over medium heat. Once the pan is as hot as a mid-July afternoon, add the chicken in batches, careful not to crowd the pan, and let it sizzle until it's cooked through and caramelized—about 7 to 8 minutes each side.
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