For the bao –

1. Mix the dough. Get the 350g flour, 2 teaspoons instant yeast, 2 teaspoons baking powder, 1.5 teaspoons salt, 2 tablespoons of neutral oil and 180g lukewarm water in a large mixing bowl. With a large spoon, stir to combine until a rough, shaggy dough forms. Get your hands into the bowl and bring the dough together into a rough ball. Give it a couple of quick kneads in the bowl to scrape up any leftover bits of flour, then turn out onto a lightly floured surface.
2. Knead the dough. With the heel of your hand, push the dough away from you, then fold the part you just pushed away back on itself, give the dough a quarter turn and repeat this motion. Continue like this for 5 minutes. You’ll start to feel the texture of the dough changing – what was a little rough will become smooth and supple. At this point, you’re ready to shape your bao. You can also do this in a stand mixer with the dough hook attached if you have one.
3. Prepare your steamer. Get your sesame oil into a small bowl with a pastry brush ready (use a small spoon if you don’t have a brush). Cut out 12 small squares of baking paper, about 5cm squared. Alternatively, you can line the entire steamer basket. To do that, cut a piece of baking paper into a circle that will fit inside your steamer. Fold it in half, then in half again, then make 5 small cuts along the folded edge. When you unfold it, you’ll have created a perfect liner with holes for steam to get through. Pop it inside the steamer.
4. Shape the bao buns. Roll the dough into a log, about 45cm long. Divide the log into 12 equal pieces – if you want to get exact, you can use a scale for this. Working with one at a time, and covering the other pieces of dough with a clean tea towel (this is to stop them drying out), shape a piece into a small ball. Then gently flatten the ball into a small oval, get a rolling pin and roll the dough out into an oval shape, about 8cm long. Brush the exposed side of the dough with a little sesame oil, then fold it over onto itself. Place on a little square of baking paper (or into the lined steamer straight away) then put into the steamer. Repeat with the remaining pieces of dough. PRO TIP: Don’t put the bao too close together in the steamer as they will rise and puff up when they cook and can stick together. Make sure there’s an inch or so between each to prevent this.
5. Let the bao rest. At this point, the dough needs to rest for 30 minutes to puff up and rise a little. I like to take a photo on my phone of the bao as I place them in the steamer so it’s easy to compare and see how they’re going!
6. Steam the bao. After 30 minutes, they should be looking a little more puffy and now it’s time to cook them. Get a big pot of boiling water over high heat (I boil the kettle and pour that into a pot for ease). Place the steamer on top of the pot and let steam for 10 minutes, until the bao puffs up even more and looks glossy. They’re now ready to fill!

For the Korean grilled chicken and crunchy slaw filling –

1. Marinate the chicken. Add the chicken, 1 tablespoon of gochujang paste, 2 tablespoons of soy sauce, 2 tablespoons of olive oil, 1 tablespoon of rice vinegar and 1 tablespoon of chilli jam into a large mixing bowl and toss to coat the chicken thoroughly. Set aside in the fridge while you prep the slaw. Turn your oven to 390F/200C fan.
2. Make the slaw. Add the sliced cabbage, 3 thinly sliced carrots, 3 finely sliced scallions, a handful of cilantro leaves and 1 teaspoon of sesame seeds into a large bowl along with 1 teaspoon of salt and 2 teaspoons of rice vinegar. Give it a good toss and set aside.
3. Grill the chicken. Line an oven tray, and place the marinated chicken on the tray. Bake in the oven for 10 minutes, before flipping the chicken over and turning your grill on the highest setting (this is 480F/250C for me). Move the chicken tray onto a shelf right at the top of the oven and grill for another 5 minutes, until lovely and charred. Remove from the oven and let rest for a couple of minutes before slicing.
4. Fill the bao. Spread a little aioli onto the base of a bun and top with slaw. Top with a couple of slices of grilled chicken and drizzle over some of the remaining chilli jam and sesame seeds.