Heat sesame oil and put the garlic and the chicken.
Add the brown sugar, vinegar and the Thick Soya Sauce.
Add sesame seed and the green onion.
Turn off the heat and let it cool.
Combine all ingredient except butter. Knead it until it forms a ball.
Add butter and continue kneading for another 10 minutes using stand mixer (18 minutes by hand).
Cover and let it proof for the first time.
Once proof, deflate the dough by punching it and then portion 80g per portion.
Roll the portion into the desired shape and fill it with the chicken teriyaki.
Let it proof for another 30 minutes.
Once proof, make a cross and pull the cross to open up the center revealing the filling.
Wash it with egg wash and bake in 200�C oven until golden brown. Sprinkle with the garnish.
