1-Preparing the Steamed Bao Buns: First, combine the dry ingredients for the bao buns: 350 grams all-purpose or bleached flour, 30 grams cornstarch, 40 grams superfine sugar, and 5 grams yeast in a bowl. Add 170 ml warm water and 15 ml vegetable oil, then knead into a sticky, smooth dough. Let it rise for about 1 hour until it doubles in size, then punch it down, roll it out, and cut into 10 cm rounds. Fold into the classic bao shape and let rise again for 30 to 40 minutes before steaming for 10 to 12 minutes until puffy.

2-Marinating and Frying the Chicken: Next, for the Korean fried chicken, cut 500 grams chicken into pieces and mix with the marinade: 5 grams salt, 2 grams black pepper, 15 ml soy sauce, 5 ml sesame oil, and 1 egg white. Let it sit for at least 30 minutes to soak up flavors.

3-Marinate and Fry: Combine the marinade with 80 grams all-purpose flour to make a light batter. Heat 500 ml vegetable oil in a pan to 163°C (325°F) and fry the chicken for 6 to 8 minutes, turning halfway, until golden and crispy.

4-Making the Spicy Sauce and Assembling: Whisk together the spicy sauce ingredients: 60 grams gochujang, 30 ml soy sauce, 35 grams light brown sugar, 15 ml rice vinegar, and 2 finely chopped garlic cloves in a saucepan. Simmer until it thickens, then toss the fried chicken in most of the sauce, saving some for dipping.

5-Assemble: To assemble, spread sauce inside each bun, add the chicken, and top with thinly sliced cucumber, finely chopped spring onions or chives, and sesame seeds. Serve right away for the best taste and texture. This whole process yields at least 8 buns and is great for family meals.