Add 350g flour, 2 teaspoons instant yeast, 2 teaspoons baking powder, 1.5 teaspoons salt, 2 tablespoons of neutral oil and 180g lukewarm water to a large mixing bowl. With a large spoon, stir to combine until a rough, shaggy dough forms. Get your hands into the bowl and bring the dough together into a rough ball. Give it a couple of quick kneads in the bowl to scrape up any leftover bits of flour, then turn out onto a lightly floured surface.

With the heel of your hand, push the dough away from you, then fold the part you just pushed away back on itself, give the dough a quarter turn and repeat this motion. Continue like this for five minutes. You’ll start to feel the texture of the dough changing – what was a little rough will become smooth and supple. At this point, you’re ready to shape your bao. You can also do this in a stand mixer with the dough hook attached if you have one.

Get your sesame oil into a small bowl with a pastry brush ready (use a small spoon if you don’t have a brush). Cut out 12 small squares of baking paper, about 5cm squared. Alternatively, you can line the entire steamer basket. To do that, cut a piece of baking paper into a circle that will fit inside your steamer. Fold it in half, then in half again, then make 5 small cuts along the folded edge. When you unfold it, you’ll have created a perfect liner with holes for steam to get through. Pop it inside the steamer.

Roll the dough into a log, about 12″ long. Divide the log into 12 equal pieces – if you want to get exact, you can use a scale (each piece should weigh roughly 50g). Working with one at a time, and covering the other pieces of dough with a clean tea towel (this is to stop them drying out), shape a piece into a small ball. Then gently flatten the ball into a small oval, get a rolling pin and roll the dough out into an oval shape, about 8cm long. Brush the exposed side of the dough with a little sesame oil, then fold it onto itself. Place on a little square of baking paper (or into the lined steamer straight away) then put into the steamer. Repeat with the remaining pieces of dough. PRO TIP: Don’t put the bao too close together in the steamer as they will rise and puff up when they cook and can stick together. Make sure there’s an inch or so between each to prevent this.

At this point, the dough needs to rest for 30 minutes to puff up and rise a little. I like to take a photo on my phone of the bao as I place them in the steamer so it’s easy to compare and see how they’re going!

After 30 minutes, they should look a little more puffy. Now it’s time to cook them. Get a big pot of boiling water over high heat (I boil the kettle and pour that into a pot for ease). Place the steamer on top of the pot and let steam for 12 minutes, until the buns puff up even more and look lovely and glossy. They’re now ready to fill!

Heat your oven to 480F/250C fan and line an oven tray with baking paper. Add the chicken, 1 tablespoon of gochujang paste, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar and 1 tablespoon of chili jam into a large mixing bowl and toss to coat the chicken thoroughly.

Transfer the chicken to the lined oven tray and spread it out onto a single layer. Pop into the oven for 20 minutes, until lovely and charred around the edges.

While the chicken cooks, add the sliced cabbage, scallions, cucumber and 1 tablespoon of sesame seeds to a bowl. Pour over the rice vinegar, sesame oil, fish sauce and salt. Toss to combine well.

Spread a little aioli onto the base of each bun and top with the slaw. Arrange a couple of pieces of the charred gochujang chicken on top, then drizzle with the remaining chili jam. Finish with another scattering of sesame seeds and cilantro.