Soft Steamed Buns with Crispy Korean Chicken Filling

Ingredients

• 450 g plain (all-purpose) flour
• 2 tablespoons caster sugar
• 1/2 teaspoon fine salt
• 2 teaspoons instant dried yeast (7 g)
• 3 tablespoons whole milk
• 210 ml warm water
• 3 tablespoons unsalted butter, very soft
• 1 tablespoon olive oil
• 4 chicken breasts, cut into bite-sized pieces
• 240 ml buttermilk
• 1/4 teaspoon white pepper
• 1/4 teaspoon garlic salt
• 180 g plain (all-purpose) flour
• 1 teaspoon fine salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1/2 teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon baking powder
• 1 teaspoon chilli flakes
• Vegetable oil for deep frying (minimum 1 litre)
• 2 tablespoons gochujang paste
• 2 tablespoons honey
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce
• 2 cloves garlic, peeled and minced
• 2 teaspoons fresh ginger, minced
• 1 tablespoon vegetable oil
• 1 tablespoon sesame oil
• 1 small red onion, thinly sliced
• 1/4 cucumber, chopped into small pieces
• Small bunch fresh coriander (cilantro), roughly chopped
• 2 teaspoons black and white sesame seeds