Bulgogi Chicken Bao Buns

Heat a third of the sunflower oil in a deep frying pan over medium-high heat. Season the eggplant with salt and pepper, then fry for 4 - 6 minutes. Add the black garlic marinade, the white part of the scallions and the East Asian-style sauce. Toss well to coat, then add the water (see pantry for amount). Fry for 6 - 8 minutes, covered.

In the meantime, heat another third of the sunflower oil in a frying pan over medium-high heat. Fry the chicken for 2 - 3 minutes per side. Reduce the heat and fry for a further 4 - 5 minutes, or until done. 

Remove the chicken from the pan and finely chop or shred it. Transfer the chicken to a bowl and add the bulgogi sauce, the soy sauce and the rest of the sunflower oil. Season to taste with salt and pepper (see Tip).

Tip: if you'd like to make it spicier, add some sambal from your pantry as preferred.

Bake the bao buns in the oven for 4 - 5 minutes. In a small bowl, combine the mayonnaise with the ginger paste.