Bao buns: 360g (12.6 oz) plain (all-purpose) flour, plus extra for dusting 1 tsp baking powder 1 tsp instant dry yeast 35g (1 oz) white sugar
35g (1 oz) vegetable oil, plus extra for greasing the dough 180g (6.3 oz) warm water 20ml milk vegetable oil, for greasing
Fried chicken: 4 large chicken thigh fillets, cut into bite-sized pieces 2 tsp sea salt ¼ tsp ground black pepper
1 cup corn flour (cornstarch) vegetable oil for deep frying 1 tsp sesame seeds thinly sliced cucumber, to serve
Sticky sauce: 1/3 cup soy sauce 1/3 cup sugar 2 tbsp apple cider vinegar
2 tbsp gochujang* 2 tbsp tomato ketchup 3 garlic cloves, finely chopped
Mix the flour, baking powder, yeast, and sugar in a large bowl to create bao. Blend vegetable oil, water, and milk in a separate bowl. Make a well in the dry ingredients and pour in the oil.
Use a wooden spoon to stir and then your hands to knead the dough. Drain onto a work surface and knead for 5 minutes or until smooth, adding flour if it sticks to your palm.
Once risen, knead the dough for 5 minutes on a work surface. Minimal oil in a dish. Use a rolling pin to flatten and roll the dough. Rub both sides of the dough with oil to prevent sticking.
Roll out dough to 1cm (½”) thickness. Apply oil to the dough's top. Apply an 8cm (3 ¼”) cookie cutter to cut dough circles.
Fold circles in half and place on baking paper squares. To gently flatten each folded piece, roll the rolling pin over the top.
You can now lay out and cut and fold any leftover dough. The bao should rise for 30 minutes under a tea towel.