Korean Fried Chicken Bao

Makes 12 
Ingredients:
Bao:
3 cups plain flour 
1 cup warm milk
1 tbsp yeast 
1 tsp salt 
1 tsp baking powder
1 tbsp sugar 
1 ½ tbsp oil 
Extra oil 

Chicken: 
12 chicken tenders 
1 tsp Supreme Chilli Powder 
½ tsp Supreme Coarse Black Pepper 
1 tbsp rice wine vinegar 
1 tbsp Supreme Garlic Paste 
Salt to taste 
1 cup cold water 
2 ¼ cup Supreme Original Chicken Fry Mix 
¾ cup potato starch 

Sauce:
½ cup gochujang 
1 cup ketchup 
¼ cup Supreme Garlic Paste 
¼ cup sugar 
¼ cup rice wine vinegar 
2 tbsp soy sauce 
1 tbsp sesame oil 
3 tbsp oil 

Other ingredients;
Thinly sliced white cabbage 
Julienned carrots
Julienned cucumber 
Julienned spring onions 
Supreme White & Black Sesame seeds 

Method: 
Bao: Make the dough: Add milk, sugar and yeast into a mixing bowl. Set aside for 10 minutes to let the yeast bloom. After 10 minutes add salt and baking powder, oil and plain flour. Mix well until well combined and you form a dough. Continue to knead until you have a smooth dough ball. Lightly oil the bowl and place the dough ball inside. Cover and set aside to prove until doubled in size. Cut greaseproof paper into 4 x 2 inch rectangles. 
Shape the dough: Once the dough has risen, tip the dough on a clean work surface. Cut the dough in half and roll into logs. Cut each log into 6 equal portions. Then form each portion into a ball. Roll each ball into an oval ( 5 inch in length and 3 inch in width). Brush the dough with oil then gently fold the dough in half and place on the prepared greaseproof. Place on a baking tray and repeat with remaining dough balls. Cover the baos and prove for another hour or until doubled in size. 
Steam the baos: add enough water in wok making sure the bottom of the bamboo steamer isn’t touching water. Bring to a boil over medium-high heat. 
Place a few baos in the bamboo steamer (spaced apart). Cover with the lid then place the bamboo steamer in the wok of boiling water. Steam for 10-12 minutes. Remove the bamboo steamer from the wok then remove the lid and take the baos out. Repeat the steaming step with the remaining baos. 

Chicken: Marinate the chicken: Add chicken tenders, chilli powder, coarse black pepper, rice wine vinegar, garlic paste and salt into a bowl. Mix well and marinate in the fridge overnight or for a minimum of 1 hour.
Dredge the chicken: add original chicken fry mix in a shallow dish. 
Add 1 cup of cold water into the marinated chicken and mix well. Evenly coat the chicken tender in the chicken fry mix then dip the tender back into the marinade then coat again in the chicken fry mix. Shake off the excess and set the tenders aside on a plate and rest for 15 minutes. Repeat with remaining chicken tenders. 

Fry the chicken: Heat enough oil to deep in a large pot over medium-high heat.
Once the oil is heated, gently add the tenders and fry in batches until cooked and light golden on all sides. Remove the tenders and drain on a cooling rack. Fry the remaining tenders. 
Once all the tenders are fried, increase the temperature of the oil to high. Once the oil is hot, gently add the tenders and fry again until deep golden and crispy (1-2 minutes). Remove the tenders and drain on a cooling rack. Double fry the remaining tenders. 

Sauce: Heat a pan over medium heat. Add in the ingredients for the sauce and bring to a simmer. Turn the heat off and individually coat the tenders in the sauce. Gently mix so the tenders are evenly coated in the sauce. 

Assemble the baos: carefully open the bao and add cabbage, cucumber, coated chicken tender, carrots, spring onions and lastly sesame seeds. Repeat with remaining baos and serve immediately.