Step 1

Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).

Step 2

Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn’t be boiling hot.

Step 3

Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.

Step 4

Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.

Step 5

Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.

Step 6

Place the ball of dough back into the (clean) mixing bowl.

Step 7

Cover the bowl with some cling film or a re-usable bowl cover.

Step 8

Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.

Step 9

Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.

Step 10

Then roll out the dough until it is about 1 cm in height.

Step 11

Use your hands to rub some oil onto the surface of the dough.

Step 12

Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.

Step 13

Re-roll the dough as needed.

Step 14

Place these rounds onto a small sheet of baking paper – I like to use plain white cupcake wrappers which I flatten with a rolling pin.

Step 15

Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.

Step 16

Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.

Step 17

Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).

Step 18

Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.

Step 19

Serve the buns immediately.

Step 20

Cut the chicken into pieces large enough to fit the bao buns. Alternatively, cut them into 2 cm (1 inch) cubes.

Step 21

Place the chicken into a medium-sized bowl.

Step 22

Add the marinade ingredients.

Step 23

Mix everything together until the chicken is well-combined in the marinade.

Step 24

Set aside to marinate for at least 30 minutes.

Step 25

Heat a large saucepan with enough vegetable oil to about 2 cm (1 inch) depth.

Step 26

Place the flour into a large bowl or baking tray.

Step 27

Pour the chicken, together with all of the marinade, onto the flour.

Step 28

Use your hands to coat the chicken in the flour. The liquid in the marinade will mix with the flour to form a light batter.

Step 29

Press the flour into the chicken to help form a craggy coating on the chicken. It is this craggy coating which will make the chicken crispy and crunchy.

Step 30

The oil is ready when it reaches 165°C or 325°F, or when a wooden chopstick inserted in the oil creates lots of small bubbles.

Step 31

Cook the chicken in batches until golden in colour.

Step 32

Drain the chicken pieces on kitchen paper or on a wire rack.

Step 33

Whisk all of the ingredients in a large skillet or saucepan over medium-high heat.

Step 34

Simmer the sauce gently until it has thickened slightly and starts to look syrupy.

Step 35

Once the sauce has thickened to your liking, take the pan off the heat.

Step 36

Taste for seasoning. Gochujang varies in saltiness and spice, so you may need to adjust the flavours. If the sauce tastes too strong, dilute it with some water and continue simmering until it thickens again.

Step 37

This recipe makes a lot of sauce so there is enough to drizzle over some steamed rice or vegetables.

Step 38

Add the Fried Chicken pieces to the Spicy Sauce, but reserve some of the sauce for the bao buns.

Step 39

Use a spoon to quickly toss the chicken pieces in the sauce.

Step 40

Split open a bao bun.

Step 41

Spread some of the Spicy Sauce inside the bao bun.

Step 42

Add the fried chicken and some cucumber, and garnish with spring onions (scallions) and sesame seeds.

Step 43

Serve immediately.