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.
4. Once the chicken is done, it’s time to assemble these little pockets of joy. Open up a bao bun, place a spoonful of chicken inside, and garnish with a scattering of green onions, pickled vegetables, and a sprinkle of sesame seeds.
5. Serve immediately, making sure each plate has a bao or two and a story to go with them.
Variations & Tips
– If you’re having trouble finding Gochujang paste, Sriracha makes a good substitute, though it’s a bit more fiery without the same depth of flavor.
– For those who prefer their food less spicy, reduce the amount of chili paste, or for a milder flavor, simply use your favorite BBQ sauce.
– The chicken can be replaced with other proteins such as thinly sliced beef or pork, or for a vegetarian option, try tofu or a medley of sautéed mushrooms.
– Remember, cooking is like writing your own story: tweak the spices and fillings to your heart’s content, and don’t be afraid of a new chapter. Each meal is an opportunity to learn and love, a gift from my kitchen to yours.
