Start by making the bao buns, Place the flour, sugar, salt, and yeast in a bowl and mix together.

Add the milk, warm water, and butter to a jug and stir together until the butter melts.

Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes.

Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea towel) and leave to prove until doubled in size - about 90 minutes - 2 hours.

After the dough has proved, tip it out onto a floured surface. Knead again and split it into 20 balls.

Place a piece of baking parchment on your work surface and roll each ball into an oval, approximately 6cm x 9cm.

Brush the ovals with olive oil and fold each oval over, using a chopstick in the middle. Remove the chopstick and place each bun onto a small piece of baking parchment.

Place the buns on trays - still on the baking parchment - cover each tray with clingfilm or a carrier bag and leave to prove for a further hour.

Preheat the oven to a low heat to keep the cooked chicken warm.

Heat a large pan of vegetable oil until hot.

Mix together the crispy coating ingredients in a small bowl.

Take the chicken out of the fridge, dredge it in the crispy coating mixture until fully covered.

Once the oil is hot enough, add in 10-12 of the chicken pieces and cook for 3-5 minutes until golden brown.

Place cooked chicken on a tray in the oven to keep warm.

Meanwhile, put a large steamer pan on to boil. Place the buns in the steamer and steam for 10 minutes.

While the chicken and bao buns are cooking, make the sauce. Combine all sauce ingredients in a saucepan and stir together.

Bring to the boil, then simmer for 5 minutes until thickened.

Place all cooked chicken in a bowl and pour the sauce over, tossing to coat.

Stuff the steamed bao buns with the Korean chicken and top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.