Mochiko Fried Chicken Bao with Gochujang Aioli

Ingredients

• 10 ounces Gochujang Aioli, recipe follows
• 10 Bao Buns, recipe follows
• 30 ounces Mochiko Fried Chicken, recipe follows
• 1 bunch scallions, sliced thin
• Pickled Fresno Chiles, recipe follows
• 1 ounce active dry yeast
• 18 ounces warm water (98 to 102 degrees F)
• 16 ounces all-purpose flour, plus additional for dusting
• 16 ounces bread flour
• 4 ounces sugar
• 1 1/2 tablespoons salt
• 1 ounce dry milk powder
• 1/4 tablespoon baking powder
• 1/4 tablespoon baking soda
• Nonstick cooking spray, as needed
• 4 whole peeled garlic cloves
• 1/2 cup canola oil
• 1 cup mayonnaise
• 2 tablespoons gochujang
• 1 tablespoon sambal oelek
• 1/2 tablespoon minced fresh chives
• 1/2 tablespoon rice vinegar
• 1/2 cup all-purpose flour
• 1/2 cup mochiko flour
• 12 ounces soy sauce
• 1/2 cup sugar
• 1 cup rough chopped garlic
• 1 cup rough chopped fresh ginger
• 2 pounds boneless, skinless chicken thighs, trimmed into bite-size pieces
• 4 cups canola oil
• 4 Fresno chiles, sliced into thin rings
• 1/2 cup sugar
• 1/2 cup rice vinegar

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