For the Bao Buns

• 450 g (3 3/4 cups) plain (all-purpose) flour
• 2 tbsp caster sugar
• ½ tsp salt
• 2 tsp (7g) 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

For the Chicken Marinade

• 4 chicken breasts (sliced into bite-size chunks)
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

For the Crispy Coating

• 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• Vegetable oil for deep frying (at least 1 litre / 4 cups)

For the Sauce

• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic (peeled and minced)
• 2 tsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil

For the Garnish

• 1 small red onion (thinly sliced)
• ¼ cucumber (chopped into small pieces)
• Small bunch of fresh coriander (cilantro, roughly chopped)
• 2 tsp black and white sesame seeds