If using frozen bao, thaw according to package instructions and steam or microwave briefly until soft (about 3–5 minutes steaming). Pat dry with a paper towel so surface isn't wet before frying.

Heat 2 tbs vegetable oil in a non-stick skillet over medium heat. Place each softened bao cut-side down (if they are folded-open style) or whole flattened bun, and fry 2–3 minutes per side until golden and slightly crisp. Transfer to a paper towel-lined tray and keep warm. Repeat in batches if needed.

Crispy Shredded Chicken

Cook Chicken

Place chicken thighs in a small pot and cover with water (or chicken stock) by about 1 cm. Add a pinch of salt. Bring to a simmer over medium heat, reduce to gentle simmer and cook until internal temperature reaches 74°C (165°F), about 12–15 minutes depending on thickness. Remove chicken and let cool slightly.

Shred & Marinate

Shred the cooled chicken with two forks into thin strips. In a bowl combine shredded chicken, soy sauce, rice vinegar, sesame oil, minced garlic and grated ginger. Toss to coat and let sit 5 minutes to absorb flavors.

Coat

In a shallow dish mix cornstarch, all-purpose flour, salt and black pepper. Add the shredded chicken and toss until the pieces are evenly coated in the dry mix. Shake off any excess.

Crisp Fry

Heat about 180 ml vegetable oil in a heavy skillet over medium-high heat until shimmering (about 180°C / 350°F). Fry the shredded chicken in batches so it crisps rather than stews — spread pieces in a single layer and fry 2–3 minutes, turning occasionally until golden and crispy. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Repeat until all chicken is crisped.

Assembly & Sauce

Warm the chilli jam slightly (10–15 seconds in microwave) so it spreads easily. If you prefer a saucier filling, mix 2 tbs chilli jam with 1 tbs water or lime juice to loosen.

Open each fried bao bun gently. Spoon about 75 g (a generous 1/4 of the shredded chicken mixture) of the crispy shredded chicken into each bun (this yields 4 buns total).

Drizzle about 1 tbs chilli jam over the chicken in each bun. Add a small handful (about 1/2 cup) of rocket to each. Top with pickled cucumber if using, and finish with a squeeze of lime if desired.

Serve immediately while buns and chicken are hot and crispy.