Step 1

Mix the water, egg, and flour together for the wet batter

Step 2

Mix the flour and seasoning for the dry batter (MSG is optional)

Step 3

Cut up your chicken thighs into bite sized pieces

Step 4

Coat the chicken in the dry batter, then into the wet batter, then into the dry batter again. As soon as they're breaded fry them in 350°F oil until they're golden brown and crispy. You could also optionally double fry them, once at 300 and then again at 350, but with small pieces like this I usually just opt for once.

Step 5

Once fried, while the chicken is still hot, coat in the sauce (best if the sauce is also hot).

Step 6

Assemble in the steamed buns with the cucumbers and scallions.

Step 1

Glug in a neutral oil with the garlic and ginger and cook for a minute until super fragrant.

Step 2

Add the gochujang and cook for another minute.

Step 3

Add the honey and cook for another minute.

Step 4

Add in the soy sauce, vinegar and water and cook for another couple minutes.

Step 5

Once its reduced a little add the slurry and cook for another 30 seconds to one minute. You can add more or less water depending on how thick you want your sauce. I originally didn't add the water and felt the sauce was a little too thick so I thinned it out with some water. Finish with the Sesame oil.

Step 1

Heat the milk to 110-115°F, add sugar and yeast and let sit for 5-10 minutes.

Step 2

Then add the flour, baking powder and salt and mix together until shaggy dough forms. Let sit for another 5-10 minutes and then knead the dough for 5-10 minutes until nice and smooth.

Step 3

Form into a ball and let rise for about 1.5 hours until doubled in size. Punch it down and now we have 2 options. You can either roll the whole thing out and punch out circles, or you can divide into equal pieces and roll each one out individually. Rolling the whole thing out is a little less tedious and you can always reuse the scrap dough to make something else if you want.

Step 4

Once you have the circles you want to rub down the top with a neutral oil and fold over the top. Roll it down a little bit to make sure the top is smooth, place in the steamer basket and let rise for another 30 minutes or so.

Step 5

Once risen again, steam them for about 12 minutes. If you don't want to let them rise in the basket you can let them rise on parchment paper cut into individual squares for easy transfer into the steamer.

Step 1

slice up the cucumber, salt it generously and let sit for 15 minutes.

Step 2

Rinse off the salt and dry off the cucumbers before adding everything else to the cucumbers. Let sit for at least 15 minutes before eating.