300 g all-purpose or bleached flour

125 g cornstarch

60 g superfine sugar

3 ½ g instant yeast

12 g baking powder

180 ml warm water

60 ml vegetable oil, plus extra for rubbing

700 g chicken breasts or thighs

½ teaspoon salt

½ teaspoon freshly cracked black pepper

30 ml soy sauce

15 ml sesame oil

1 egg white

300 g all-purpose flour

Vegetable oil for shallow frying

125 ml gochujang

4 tablespoons soy sauce

80 g light brown sugar

3–4 tablespoons rice vinegar (to taste)

4 teaspoons finely chopped garlic (to taste)

Thinly sliced cucumber

Finely chopped spring onions or chives

Sesame seeds for sprinkling