Prep the ingredients.

Cut the boneless chicken thighs into bite-sized chunks. In a bowl, combine the chicken with all the marinade ingredients. Massage the meat well and let it marinate for about 10 minutes.

Heat oil in a pan and sauté the marinated chicken until it is about 80% cooked. Set aside.

Dissolve the instant dry yeast in 150cc of warm water. Sift the bread flour into a large mixing bowl, then add the sugar, the yeast mixture, and 2 whole eggs. Stir until well combined.

Knead the dough until it is smooth and elastic. Cover with a damp cloth and let it proof (rest) for 10 minutes.

Place a large sheet of aluminum foil under an empty foil tray. Pour the sautéed chicken into the tray. Roll out the fermented dough and drape it over the tray, sealing the edges completely with the foil to encase the chicken.

Brush the surface of the dough with a thin layer of flour-water mixture, then sprinkle evenly with white sesame seeds.

Preheat your oven for 5 minutes (top heat at 200°C, bottom heat at 250°C). Bake the bread-wrapped chicken for 35 minutes until the crust is golden brown.