1/4 cup gochujang pepper paste
3 tablespoons Honey Ginger White Balsamic
3 tablespoons soy sauce
3 tablespoons Garlic Infused Olive Oil
1 tablespoons Roasted Sesame Oil
4-6 boneless skinless chicken thighs
1/3 cup mayonnaise
6-12 bao buns, steamed according to the instructions on the packaging
1/2 cup red cabbage, shredded
1/2 cup cucumbers, sliced
1/4 cup scallions, sliced
1/4 cup radish, julienne
1/4 cup carrots, peeled and julienne
Place gochujang, balsamic, soy sauce, olive oil, and sesame oil in a medium bowl and whisk to combine the marinade. Remove two tablespoons of the marinade from the bowl and set aside. Place the remaining marinade and the chicken in either a shallow baking dish or zipper baggie and refrigerate overnight, turning the chicken halfway through the marinating time.
Once the chicken has marinated, preheat a gas grill to medium-high heat or prep charcoals for a charcoal grill. Brush the grill grates with olive oil to keep the chicken from sticking. Once the grill has preheated, add the marinated chicken, and cook for 3-5 minutes per side or until the chicken has cooked through. Remove from the grill and set aside to rest once the chicken has rested; cut each thigh into thirds.
Place the reserved marinade (2 tablespoons) and mayonnaise in a small bowl and whisk to combine the spread. Spread the inside of the steamed bao buns with the mayo mixture and fill each with grilled chicken, cabbage, cucumbers, scallions, radish, and carrots.