Mix in instant yeast and granulated sugar with whole milk that's around 95F. Let sit for 5 minutes.

In a large bowl, mix all dry ingredients together.

Add milk-yeast mixture to the dry ingredients and mix until a rough dough forms. Knead for 3 minutes.

Cover with plastic wrap and let rest for 10 minutes. Remove from the plastic wrap and knead for another 1 minute or so. Gently roll into a ball and place in a greased bowl, cover with plastic wrap, and let it rise for 1 hour at room temperature.

Cut 20 pieces of parchment paper in the shape of a square.

Once the dough has risen, punch out all the air and cut it into 15-20 pieces (50-70 g). Form into light balls and cover with a damp towel.

Shape on a lightly floured work surface by rolling out into 2 ¼-inch x 4 ½-inch and ¼-inch thick pieces.

Brush one side lightly with oil and fold over taco-style and place on a piece of parchment.

Place on a baking sheet and cover with a greased plastic wrap. Proof for 15 minutes at room temperature.

To steam, set a steam basket over a pot of gently simmering water and transfer the bao buns on the parchment paper into the steamer. Cover and let steam for 10 minutes. After 10 minutes, cut the heat but leave the lid on and let sit in the steamer for 4 more minutes.

Place on a baking sheet or plate covered with plastic wrap to prevent drying.

Season the chicken and coat it in cornstarch. Fry in deep oil.

Put the sauce ingredients in a small pot on high heat. Let them boil and cook for about 5 minutes or until the sauce thickens. Remove from heat and set aside for serving.