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 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.

Brush the ovals with the olive oil and fold each oval over, leaving a little space in the fold. Place each bun onto a small piece of baking parchment.

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

Preheat the oil for frying. Mix together the crispy coating ingredients in a bowl.

Dredge the chicken in the crispy coating mixture and fry in the hot oil until golden brown.

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

Put a 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 by mixing gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan.

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

Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat.

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