Begin by patting dry the boneless chicken thighs to remove excess moisture, then coat them evenly in a mixture of cornstarch, salt, and black pepper. This step should take about 10 minutes.

Heat about an inch of oil in a deep frying pan over medium-high heat, ideally around 350°F (175°C). Fry the chicken thighs in batches for 5–7 minutes until golden brown and crispy. Drain on paper towel.

In a medium saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring until it simmers and thickens slightly, about 5 minutes.

Once the chicken is fried and crispy, add it to the saucepan with the glaze and toss gently for 2–3 minutes until well coated.

Prepare a bamboo steamer or a steaming basket lined with parchment paper. Bring water to a boil and steam the bao buns for 8–10 minutes until puffed and soft.

To assemble, take a warm bun, fill it with glazed chicken, and add fresh toppings as desired.