Marinade Chicken in all ingredients.

Heat a pan over high heat and add the Chicken. Cook for 15 - 20 minutes or until the Chicken is cooked through and most of the water has evaporated, and then set aside.

Add the flour and milk to a pan over medium high heat and whisk continuously till it thickens. Scrape into a bowl and leave to cool.

If you are using Active Dry Yeast, bloom it in warm Milk for 10 minutes.

Mix the Flour, Sugar and Salt and whisk together.

Add the Tangzhoug and mix for 2 minutes on low speed. Add Egg and mix again till combined. Add Yeast mixture and whisk for 2 - 3 minutes.Once fully incorporated, knead slowly for a further for 15 - 20 minutes.

Gather dough up and add to a greased bowl. Cover with damp cloth and leave to prove for 1.5 hours.

Lightly flour your work surface and divide dough into equal pieces - around 70g. (12 buns).

Roll each peice out flat and fill with 2 tbsp cooled Chicken mixture.

Line a 9 x 13 inch tin - if you don’t mind them being joined together then 1 tin is sufficient. I used 2, 9 x 13 tins because I wanted full rounded buns. Add the buns to the tins. Cover lightly with greased cling film and allow to rise for 30 minutes.

Make the egg wash by whisking the egg and milk together. Paint over the buns and sprinkle with Sesame and Nigella Seeds.

Make the Garlic Butter by combining melted Butter and Garlic Granules in a bowl and mixing togeher.

Bake at GM 5, 190 °C for 15 - 20 minutes.

Brush with Garlic Butter. Remove to a wire rack to cool completely.