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. Alternatively, you can do this in a mixer fitted with a dough hook.

Place the dough in an oiled bowl. Cover and leave to prove until doubled in size - about 90 minutes - 2 hours.

Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.

After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split it into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval 6cm x 9cm.

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

Place the buns on the trays still on the baking parchment. Cover each tray and leave to prove for a further hour, until puffed up.

Preheat the oven to a low heat. Heat a large pan of vegetable oil until hot. You’ll need at least 1 litre (4 cups) of oil.

Mix together the crispy coating ingredients in a small bowl.

Take the chicken out of the fridge. Lift a piece from the buttermilk and dredge it in the crispy coating mixture.

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

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.

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

Make the sauce by placing the gochujang, honey, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Stir together.

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

Pour the sauce over the chicken and toss to coat.

Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.