Method:

1. For the bao buns: Mix the yeast and milk in a jug.
2. Combine the remainder of the dry ingredients in a bowl and mix well.
3. Gradually add the yeasty milk and mix until you have a soft dough that comes together in a ball. Turn onto a floured surface and knead for 8 - 10 minutes until the dough is smooth. Alternatively, you can use a stand mixer with the hook attachment.
4. Place dough in a lightly oiled bowl, cover with a kitchen towel and leave in a warm spot to double in size for about 1 - 1 ½ hours.
5. Turn the dough onto a floured surface and knead for a minute to knock out the air. Divide it into 10 equal pieces.
6. Take one piece and roll it into a 1 cm-thick disk. Brush one half with a little oil.
7. Fold the dough in half to form a half-moon shape. Place it on a small square of baking paper. Repeat with the remaining dough, loosely cover with a kitchen towel and let rise for 30 minutes.
8. To cook the bao buns, set a steamer over a pan of simmering water. Put the boa (with the baking paper) into the steamer. Cover and steam for 8 - 10 minutes.
9. Preheat the oven to 180°C and cook Southern Fried Chicken Strips from frozen for 15 minutes.
10. To make the slaw, in a bowl, combine cabbage, celery and apple.
11. In a jug, mix together sesame oil, lime juice and zest, vinegar, soy sauce and sugar until sugar is dissolved. Toss dressing over the slaw and allow to sit for 15 minutes before serving.
12. To assemble, place a small helping of slaw into a bao bun topped with a chicken strip. Serve with Japanese mayo and sweet chilli sauce.