Make the creamy sesame sauce – Whisk together all the ingredients in a small bowl. Refrigerate until ready to use.

Prepare the chicken coating – Add the chicken to a medium bowl, followed by the egg and cold water. Use tongs to combine well.

On a large sheet of baking (parchment) paper, combine the plain flour, cornflour, garlic powder, salt and white pepper. Spread the flour mix out so it’s as flat as possible.

Using the tongs, remove the chicken from the egg mixture, allowing any excess to drip off. Place the chicken on the flour and lift up the sides of the baking paper to help coat the chicken in the flour mixture.

Cook the chicken – a) To fry (for maximum crispiness): Heat the oil in a deep, heavy-based pan over medium heat. Fry the chicken in batches for 5–6 minutes, or until golden, crispy and cooked through. Drain on a wire rack or paper towel. b) To air fry (lighter option): Lightly spray the coated chicken with neutral oil. Air fry at 200°C (400°F) for 12–14 minutes, shaking halfway. It won’t be quite as crispy, but still delicious.

Make the glaze – Add the oil and garlic to a small saucepan or non-stick frying pan off the heat. Then put the pan on the stove over low heat, and as soon as the garlic starts sizzling gently, stir in the ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar and water. Simmer for 2–3 minutes until glossy and slightly thickened.

Coat the chicken – Add the freshly cooked chicken to the glaze and toss until each piece is evenly coated.

Steam the bao – Steam the bao according to the packet instructions or using one of the methods in note 2. Keep warm until ready to assemble.

Assemble the bao – Spread a little creamy sesame sauce inside each warm bao. Layer with the cucumber, onion, coriander (if using) and the glazed chicken.

Serve – Finish with a sprinkle of toasted sesame seeds. Serve immediately.