Hoisin Pulled Chicken w/ Bao BunsHoisin Pulled Chicken w/ Bao Buns

Prepare the marinade by combining all the ingredients and marinate the chicken thighs. Put the marinated chicken in the fridge and let this sit for an hour or overnight. Prepare your Sriracha mayo sauce and cut the garnish.Add 1 tbsp of oil in a pan and cook the marinated chicken on medium heat. After about 4 minutes the sauce will caramelize and lightly stick to the chicken. After a another minute lower the heat and place the lid on the pan. Let the chicken cook covered for 5 minutes. After the 5 minutes remove the lid. Turn the heat up and let the chicken brown on both sides. The whole cooking process will take about 15-20 minuted depending on the size and thickness of the thighs. TIP: after 15-20 minutes remove the chicken from the pan and place it in some aluminium foil. Cover it and let it sit for 5 min before your shred it with two forks (you can also do this with your hands). There will be some marinade and oil left in the pan. DO NOT THROW THIS AWAY! Fish out the marinade and leave the oil. Rub the shredded chicken with the leftover marinade. This will give extra flavour to the meat.In the meantime steam your bao buns according the package instructions, and place your garnish and sauce on a table.Assemble your bao bun by starting with a smear Sriracha mayo, a few slices of cucumber, some shredded chicken, slices of radishes, peanuts and end with some coriander leaves (optional). TIPS:- You can also use the marinade for a roasted chicken, or just serve the chicken thighs with some rice and veggies. - If you want to have an easy lunch you can put the shredded chicken with all the veggies in a wrap in a tortilla.If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!