Start by making the bao buns. In a mixing bowl, combine the all-purpose flour, granulated sugar, sea salt, and instant dried yeast. Mix these dry ingredients together until evenly blended.

In a jug, mix the lukewarm water with the milk and softened butter. Stir until the butter has melted and is well incorporated into the liquid.

Gradually pour the wet mixture into the dry ingredients. First, use a spoon to mix them together, and then use your hands to bring the dough together. It should feel slightly sticky but manageable.

Transfer the dough onto a floured surface and knead it for about 10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, this process can be done there for added ease.

Place the kneaded dough in an oiled bowl, covering it with a damp cloth or plastic wrap. Let it rise in a warm spot until it has doubled in size, which will take about 1.5 to 2 hours.

While the dough is rising, prepare your chicken. In a separate bowl, combine the chicken pieces, buttermilk, sea salt, white pepper, and garlic powder. Cover and refrigerate for at least an hour to soak in the flavors.

Once the dough has risen, gently punch it down to release air. Divide it into 20 equal pieces and shape each piece into a ball. Roll each ball into an oval shape on a piece of baking parchment, about 6 cm x 9 cm.

Brush the ovals lightly with olive oil. Fold each oval over, using a chopstick to create a little pocket. This allows room for more filling later. Remove the chopstick and place each bun back on their small parchment squares.

Place the shaped buns on trays still on the parchment. Cover them again and let rise for an additional hour until puffed up.

Preheat a deep pan or fryer filled with vegetable oil. It needs to reach a temperature where a small piece of bread bubbles and rises once dropped in. That’ll take a few minutes.

While waiting for the oil to heat, mix together the crispy coating ingredients in a medium-sized bowl. You want a thorough blend so every piece of chicken gets coated properly.

Take the marinated chicken pieces out of the fridge. Allow excess buttermilk to drip off, then dredge each piece in the flour mixture until all chicken is coated. Set on a tray.

Once the oil is hot enough, carefully add the chicken pieces in batches. Fry them until they turn a beautiful golden brown, roughly 3 to 5 minutes. You’ll know they’re ready when there’s no pink in the center. Keep the cooked chicken warm in an oven at low heat while you fry the rest.

With the chicken on standby, take your steamer and set it on boiling. Place the buns in the steamer (you can keep them on their parchment for easy handling). Steam for about 10 minutes until they are fluffy and cooked through. Keep warm on a plate.

As the chicken and bao buns cook, let’s make the sauce. Combine the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a small saucepan. Bring everything to a simmer and let it thicken for about 5 minutes.

In a bowl, toss the crispy chicken in the sauce to coat it thoroughly. Carefully open each steamed bun, fill them generously with the chicken, and top off with sliced red onion, cucumber, chopped coriander, and a sprinkle of sesame seeds.