Step 1 – Marinating the chicken
Add grated garlic n ginger, scallion, soy sauce, fish sauce, sesame oil, gochujang, honey to the large chunks of chicken thighs. Mix well and marinate for atleast 30 mins.

Step 2 – Baking and Broiling
Line up baking tray/ sheet pan with foil (easier to clean up) and spray some oil and lay out the chicken thighs. Bake at 400F for 18 mins and then broil on hi for 4 mins.

Step 3 – Making sauce for the sandwich
I love sauces. You can skip this step, or make something you like. In a food processer, put some fresh basil leaves and fresh cilantro (I have them in my garden) and blitz a few times so that they are chopped finely. Then put some kewpie mayo (Japanese mayo) or regular mayo in a bowl and add ½ tsp white miso paste and chopped herbs. Mix well and set aside

Step 4 – Making the rice buns
Cover a small bowl with round bottom with cling wrap. Fill sticky rice ¾ way on top of the cling wrap and then wrap it. Use another small bowl or glass with round bottom to press down so that buns are formed.

Step 5 – Toasting the buns
Pour some sesame oil on a frying pan and brush it all over the pan and heat on med hi heat. Toast the rice buns 3-4 mins/side till a slight golden crust is formed.

Step 6 – Assembling the sandwich
Assemble with sandwich mayo, fav veggie topping, chicken and any other condiments you like. Enjoy !!