Ingredients
- Chicken Thighs: Boneless, skinless for maximum juiciness
- Gochujang: Korean chili paste for heat and depth
- Soy Sauce: Adds umami and balances sweetness
- Ginger and Garlic: Essential aromatics
- Sesame Oil: For nutty richness
- Rice Vinegar: Adds tanginess
- Brown Sugar: Balances spiciness with sweetness
- Bao Buns: Homemade or store-bought
- Toppings: Quick pickled cucumbers, shredded carrots, cilantro, sriracha mayo
Instructions
- Marinate the chicken by mixing gochujang, soy sauce, ginger, garlic, sesame oil, rice vinegar, and brown sugar in a bowl. Coat the chicken thighs and refrigerate for at least 2 hours.
- Cook the marinated chicken in a skillet over medium-high heat for 6-8 minutes per side, until fully cooked and caramelized. Let it rest before slicing.
- Steam bao buns according to package instructions. Open and fill with sliced chicken and desired toppings.
- Optionally, steam the assembled bao for 1-2 minutes to meld flavors before serving.
Notes
- For best results, marinate chicken overnight.
- Steam bun in batches to avoid sogginess.
- Customize toppings based on preference for a unique flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Fry and Steam
- Cuisine: Korean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bao with filling
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg