Homemade Korean Fried Chicken Bao Buns Recipe

Ingredients

• 3 ¾ cups (450g) all-purpose flour
• 2 tablespoons caster sugar
• ½ teaspoon salt
• 2 teaspoons (7g) instant dried yeast
• 3 tablespoons full-fat milk
• ¾ cup + 2 tablespoons (210 ml) warm water
• 3 tablespoons unsalted butter, soft
• 1 tablespoon olive oil
• 4 chicken breasts, sliced into bite-size chunks
• 1 cup (240ml) buttermilk
• ¼ teaspoon white pepper
• ¼ teaspoon garlic salt
• 1 ½ cups (180g) all-purpose flour (or 00 flour substitute)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic salt
• ½ teaspoon celery salt
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon baking powder
• 1 teaspoon chilli flakes
• 4 cups vegetable oil for deep frying
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 tablespoons gochujang paste
• 2 tablespoons honey
• 4 tablespoons brown sugar
• 4 tablespoons soy sauce
• 2 cloves garlic, peeled and minced
• 2 teaspoons minced ginger
• ½ cup green onion, chopped thinly sliced
• ½ cup lettuce or cabbage, roughly chopped
• ¼ cup Korean spicy mayo sauce
• 2 teaspoons black and white sesame seeds
• ¼ cup pickled radishes (optional)