Ingredients (serves 10):
For the buns:
- 250g (2 cups minus 3 tbsp) self-rising flour
- 5g (½ packet) baking powder
- ½ tsp baking soda
- 5g (½ tbsp) dry yeast
- 10g (½ tbsp) salt
- 25g (2 tbsp) sugar
- 1 tsp oil
- 150 ml (½ cup + 2 tbsp) lukewarm water
For the chicken:
- 2–3 tbsp oil
- 2 whole chicken breasts, sliced into 10 pieces
- ½ cup water
- 1 tsp cornstarch
- 4 tbsp soy sauce
- 3 tbsp teriyaki sauce
- 3 tbsp sweet chili sauce
For assembly:
- Cucumber slices
- Tomato slices
- Arugula leaves
Instructions:
Make the buns: In a mixer bowl fitted with a dough hook, combine self-rising flour, baking soda, yeast, salt and sugar. Mix well. Add oil and water, and knead on low to medium speed for about 10 minutes, until a smooth, elastic dough forms. Transfer to a greased bowl, grease the top of the dough, cover and let rise for 1–1.5 hours, or until doubled in size.
Shape the dough: Divide the dough into 10 equal pieces. Roll each into a ball, pinch to seal, then roll gently until very smooth. Arrange on a parchment-lined baking tray, cover and let rise for another 30 minutes, or until doubled in size.
Steam the buns: Fill a pot with water up to ¾ of its height and bring to a boil. Line the steamer with small squares of parchment to allow steam to pass through. Place 4 dough balls at a time in the steamer, spaced apart so they don’t touch each other or the sides. Steam for about 13 minutes until the buns are cooked and springy. Remove and let cool completely.
Prepare the chicken: Heat oil in a grill or sauté pan and sear the chicken pieces on all sides. In a bowl, mix the water, cornstarch, soy, teriyaki and sweet chili sauces until smooth. Pour over the chicken and cook for another minute, tossing to coat all pieces evenly in the sauce.
Assemble the buns: Slice each bun almost in half, leaving the base attached. Layer in cucumber slices, a slice of tomato, arugula leaves and one piece of glazed chicken. Serve immediately.