Bao Buns:

450 g (3 3/4 cups) all-purpose flour

2 tbsp caster sugar

1/2 tsp salt

2 tsp (7 g) instant dried yeast

3 tbsp whole milk

210 ml (3/4 cup + 2 tbsp) warm water

3 tbsp unsalted butter, very soft

1 tbsp olive oil

Chicken:

4 chicken breasts, cut into bite-size chunks

1 cup buttermilk

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp garlic salt

Crispy Coating:

1 1/2 cups all-purpose flour

1 tsp salt

1 tsp ground black pepper

1/2 tsp garlic salt

1/2 tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chili flakes

Vegetable oil for deep frying

Korean Sauce:

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic, minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

To Serve:

1 small red onion, thinly sliced

1/4 cucumber, chopped

Small bunch fresh cilantro, roughly chopped

2 tsp black and white sesame seeds