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Mix the water and milk with the yeast, let rest for 5 minutes and add the sugar and oil. Mix and add the flour and salt. Form a ball and let rest for at least 2 hours at room temperature in an oiled and plastic-wrapped bowl.
Once the dough has risen, deflate it, form small balls, flatten them into circles, brush with oil and fold them in half before placing them in a steamer basket. Steam for 15 minutes at 100°C.
Coat the chicken pieces with the cornstarch, add salt and pepper and bake (or air fry) for 15 minutes at 180°C.
In a pan, mix all the sauce ingredients and let simmer for a few minutes, then set aside. Once the chicken is cooked, coat it in the sauce.
Fill the bao buns with the fried chicken and some vegetables: cucumber, carrots, mango, avocado, sesame seeds, parsley.