Cut the chicken thigh into cubes and slightly mince it. Combine all the chicken seasoning sauce ingredients in a small bowl.

In a saucepan over medium heat, sauté minced shallots and garlic in oil until fragrant. Add the chicken and cook until white. Stir in the seasoning sauce, green peas, and simmer.

Mix corn starch with water to thicken the gravy. Stir in sesame oil, mix well, and set aside to cool.

Once cooled, refrigerate the filling.

Sieve the flour and sugar. Blend ghee into the flour until it resembles coarse crumbs. Knead in cold water to form a soft dough. Rest the dough for 30 minutes.

Control water carefully to achieve the right dough consistency for wrapping and sealing the filling.

Sieve the flour in a bowl. Blend butter into the flour until it resembles coarse crumbs. Knead until smooth. Refrigerate for later use.

Flatten and roll out a portion of the oily skin dough, wrap in a portion of the pastry dough, and seal tightly. Repeat for all portions.

Roll each wrapped dough into an oval shape, then roll up from the short side. Let rest for 15 minutes.

Flatten and roll each dough into a round disc. Place filling in the center, pleat the dough while rotating to seal tightly.

Brush with egg wash, sprinkle sesame seeds, and bake at 190°C for 35 minutes or until golden brown. Enjoy hot or at room temperature.