Miso and Sesame Shanghai Pan-Fried Buns with Roasted Chicken

Method

1. Before cooking the buns, mix the miso paste and sesame seeds into the chicken filling bowl.
2. Heat vegetable oil in a skillet over medium heat.
3. Place buns in the pan and cook until golden brown, about 3 minutes per side.
4. In a bowl, mix chicken, scallions, soy sauce, and sesame oil.
5. In a separate bowl, mix cornstarch with chicken broth to create a slurry.
6. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.