Ingredients
Scale
- 1 lb boneless chicken thighs
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp honey
- 2 tbsp rice vinegar
- 2 green onions, finely chopped
- 8 store-bought bao buns (or homemade)
Instructions
- In a bowl, whisk together soy sauce, honey, minced garlic, grated ginger, and rice vinegar for the marinade.
- Add the chicken thighs to the marinade, ensuring they’re well-coated. Cover and refrigerate for at least 30 minutes or overnight for better flavor.
- Preheat a skillet over medium-high heat. Remove chicken from the marinade (reserve the marinade) and cook until browned and internal temperature reaches 165°F (75°C), about 5-7 minutes per side.
- Pour reserved marinade into the skillet after removing chicken; bring to a boil and simmer until thickened, about 3-5 minutes.
- Steam bao buns according to package instructions until fluffy.
- Slice cooked chicken and layer generously in each bao bun. Garnish with chopped green onions before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 bao bun with filling (100g)
- Calories: 210
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 65mg
Keywords: For vegetarian options, substitute tofu for chicken. Experiment with different sauces like gochujang for added spice.