Bao Buns with Marinated Chicken & Asian Slaw

In a large bowl, mix flour, sugar, yeast, baking powder, and salt.

Add warm milk and oil, mix until a shaggy dough forms.

Knead on a lightly floured surface for 8-10 minutes until smooth and elastic.

Place in a greased bowl, cover, and let rise for 1 hour until doubled in size.

Punch down dough and divide into 8 equal pieces. Roll each into an oval about 4 inches long.

Brush one side with oil, fold in half, and place on parchment squares.

Let rest for 30 minutes while you prepare other components.

Steam buns over boiling water for 12-15 minutes until fluffy and cooked through.

Preheat the oven to 400°F (205°C).

In a mixing bowl, whisk together the soy sauce, teriyaki sauce, rice vinegar, gochujang, garlic, ginger, and sesame oil until well combined.

Add the chicken thighs to the marinade and toss to coat evenly. Marinate for at least 30 minutes, or up to 4 hours for deeper flavor.

Remove the chicken from the marinade, reserving the remaining sauce. Arrange the chicken in a single layer on a parchment-lined sheet pan.

Pour the reserved marinade evenly over the chicken and bake for 14 minutes, or until cooked through.

Broil on high for 2 - 5 minutes to add a final crisp to the chicken.

Remove from the oven and sprinkle with sesame seeds.

Dice the chicken into bite-sized pieces and keep warm until ready to serve.

In a large bowl, combine cabbage, carrots, green onions, and cilantro.

In a small bowl, whisk together rice vinegar, lime juice, honey, sesame oil, and salt.

Pour dressing over vegetables and toss well to combine.

Let sit for 10 minutes to allow flavors to meld. Can be made up to 2 hours ahead.