- 7 small lotus bao buns
- 2 tbsp cooking oil
- Tari Peruvian Rocoto Pepper Hot Sauce
- 1/2 cup cornstarch
- Cucumber, thinly sliced
- Red onion, thinly sliced
- Cilantro
- Chicken marinade:
- 2 boneless, skinless chicken thighs
- 1 tbsp grated garlic
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp smoked paprika
- ¼ teaspoon black pepper

1. In a mixing bowl, combine the chicken thighs with the listed ingredients. Mix thoroughly and let them marinate for at least 30 minutes.
2. Meanwhile, steam the lotus bao buns until they are soft and fluffy.
3. Coat both sides of the marinated chicken with cornstarch.
4. Heat a skillet over medium-high heat, add the cooking oil, then reduce the heat to medium.
5. Place the chicken in the skillet and cook for 4-6 minutes per side until it is fully cooked and crispy.
6. Cut the chicken into smaller pieces.
7. To assemble, place a few slices of cucumber and red onion in each bun, add two pieces of chicken, drizzle with Tari Peruvian Rocoto Pepper Hot Sauce, and garnish with cilantro.