1-First, gather and measure all your ingredients to streamline the process. For the chicken, cut 700 g of chicken breasts or thighs into bun-sized pieces or 2 cm cubes, then marinate them with ½ teaspoon salt, ½ teaspoon black pepper, 30 ml soy sauce, 15 ml sesame oil, and 1 egg white for at least 30 minutes. This step infuses flavor and keeps the meat juicy.

2-Next, prepare the steamed bao buns by combining 300 g all-purpose or bleached flour, 125 g cornstarch, 60 g superfine sugar, 3 ½ g instant or dry yeast, and 12 g baking powder in a large bowl. Mix 180 ml warm water with 60 ml vegetable oil and add it to the dry ingredients, using a dough hook on medium speed until a sticky dough forms. Knead for about 10 minutes in a mixer or 5 minutes by hand until soft and smooth, then cover and proof in a warm spot for 60 to 90 minutes until doubled in size.

3-After proofing, punch down the dough and knead for another 5 minutes, then roll it out to 1 cm thickness. Cut rounds with an 8 cm cutter, oil the surface, place them on baking paper, fold over, flatten into bun shapes, cover, and proof for 30 more minutes until puffy. Steam in batches over boiling water for 10 to 12 minutes until cooked through. For more ideas on wrapping tasty fillings, check out our savory chicken lettuce wraps.

4-Now, for the Korean Fried Chicken, heat vegetable oil to about 2 cm depth at 165°C. Coat the marinated chicken in 300 g all-purpose flour, pressing to create a craggy surface, then fry in batches until golden and crispy. Drain on paper towels. Meanwhile, make the spicy sauce by whisking 125 ml gochujang, 4 tablespoons soy sauce, 80 g light brown sugar, 3 to 4 tablespoons rice vinegar, and 4 teaspoons finely chopped garlic in a pan over medium-high heat, simmering until thick and syrupy.

5-Finally, toss the fried chicken in most of the spicy sauce, reserving some. Split a bao bun, spread sauce inside, add the sauced chicken, cucumber slices, chopped spring onions, and sprinkle sesame seeds. Serve immediately for the best texture and flavor. This method takes about 3 hours 30 minutes total, including prep and proofing.