In a bowl pour warm milk, sugar, salt, instant yeast and oil. Mix well.
Add in flour little by little and combine.
Knead it for a minute and keep it covered in an oiled bowl to rise for 1 ½ hours.
Meanwhile make the chicken filling.
Once the dough has risen, punch it down and divide it into balls. (Approximately 6 balls)
Dip the balls into milk first and then into the sesame seeds.
Roll it out. (Do not roll it out very thin or else the dough won’t fluff up when frying)
Cut rolled dough into 4. Do same with the the dough balls.
Let the rolled dough rise for 15 minutes.
Deep fry on hot oil and place it on an absorbent kitchen towel.
The balloon bread is ready