Chicken Char Siu with Bao Buns

Break up the bean curd and combine all the marinade ingredients with the chicken thighs. Mix well, cover with plastic wrap, and refrigerate overnight, flipping halfway through.

Preheat the oven to 220°C. Line a baking sheet with tin foil and grease it with cooking oil. Bake the thighs for 45 minutes or more, depending on your oven heat. Reserve the marinade for making the Char Siu sauce.

Strain the marinade to remove the minced garlic. Bring it to a boil, then reduce to concentrate the flavor if too thin. Add dark soy sauce for color and adjust with sugar or salt if needed.

Combine honey and warm water for the glaze.

Remove the baking sheet from the oven, brush the glaze over the thighs, and flip them every 10-15 minutes, basting the sides as well.

Move the baking sheet to a higher rack and bake for the last 5 to 10 minutes to achieve a caramelized appearance. Watch closely to avoid burning. Once lightly charred, remove from the oven.

In a large bowl, combine all the ingredients and beat until well combined. If the dough feels too dry, add another tablespoon of water and continue beating at medium-low speed until smooth, shiny, and elastic.

Cover the dough with plastic wrap and let it rest for 30 minutes.

Roll the dough out to 1 cm thick. Use a 3-inch diameter round cutter to cut out rounds. Brush some oil on the cut dough, fold rounds in half, and flatten slightly. Place on baking paper and into a bamboo steamer for a second proofing for 30 minutes.

Fill a wok with water and bring to a boil. Place the bamboo steamer over the wok and steam buns for 11 minutes. Turn off the heat and let the buns rest over the hot water for 5 minutes.

To serve, open each bao, stuff with cucumber slices and a piece of Chicken Char Siu, and spoon a little Char Siu sauce into the center. Serve immediately.