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(You may add 1 teaspoon of Chinese white vinegar to make the steamed chicken buns white.) In a small sauce pan add your sesame oil over medium heat. Marinade the chicken in buttermilk, salt, white pepper and garlic salt for at least an hour. Add your shallots & ginger. https://youplateit.com.au/recipes/crispy-chicken-bao-buns-with-asian-slaw https://lisadawnbolton.com/.../12/bao-buns-shredded-hoisin-chicken.html https://www.bidfood.co.uk/inspiration/recipe/chicken-bao-buns Add your minced garlic. https://www.bbcgoodfood.com/recipes/sticky-pork-belly-bao-buns Steam in a preheated steamer on high heat for 10 minutes. You can also use the marinade for a roasted chicken, or just serve the chicken … https://www.bbc.co.uk/food/recipes/steamed_bao_buns_with_130… The chicken is then fried, before being coated in spicy gochujang sauce. Stir until fragrant (about 3-4 minutes). Assemble your bao bun by starting with a smear Sriracha mayo, a few slices of cucumber, some shredded chicken, slices of radishes, peanuts and end with some coriander leaves (optional). Then we coat the chicken in my special crispy chicken mixture (check out the recipe card for the full list of ingredients). Arrange the chicken buns on a steamer, leave about 1” gap in between buns. Remove buns from the steamer, serve immediately.