In a mixing bowl, dissolve the yeast and sugar in warm water. Let it sit for about 10 minutes until it’s foamy.

In a separate bowl, combine the flour, baking powder, baking soda, and salt. Pour in the yeast mixture and oil, then mix until a dough forms. Knead the dough for 5–7 minutes, until smooth and elastic. Cover and let it rest in a warm place for 1–2 hours, or until it doubles in size.

Toss the chicken pieces in cornflour until they’re well coated.

Heat a pan with some oil over medium heat and fry the chicken pieces until they’re golden and crispy. Remove the chicken and set it aside.

In the same pan, add sesame oil and garlic, sautéing until fragrant. Add soy sauce, honey, and chili flakes, stirring until the mixture begins to thicken.

Once thickened, return the crispy chicken to the pan, stirring until the pieces are well coated in the sweet chili sauce. Set aside.

After the dough has risen, punch it down and divide it into 12 equal portions.

You can either roll each portion into a ball and flatten it into an oval shape or roll out the dough and use a round cutter to cut circles. Brush a bit of oil on one side, fold it in half, and place it on a small square of parchment paper.

Set up a steamer and bring the water to a boil. Place the buns in the steamer, leaving some space between them. Cover and steam for 10–12 minutes, until the buns are puffed up and cooked through.

Carefully open each steamed bun and fill it with a spoonful of the sweet chili chicken filling. Top with julienne cucumber, carrots, and spring onion. Sprinkle with sesame seeds.

In a small bowl, mix the mayo and sriracha. Drizzle this spicy sauce over the assembled bao buns for an extra kick of flavor.

These sweet and spicy bao buns make the perfect party treat or a delicious meal to enjoy with loved ones!