Crispy Chicken Bao Buns Recipe

In a heatproof bowl or jar, combine rice vinegar, water, sugar and salt. Stir until sugar and salt dissolve.

Add sliced cucumber, red onion and jalapeño to the brine, pressing down to submerge. Let sit at room temperature for 20–30 minutes, or refrigerate for up to 24 hours for stronger flavor.

When ready to assemble, drain pickles slightly and reserve a small amount of pickling liquid to moisten buns if desired.

In a blender or bowl, scoop the avocado and add mayonnaise, sour cream (or Greek yogurt), lime juice, wasabi paste, chopped chives and cilantro, garlic powder, salt and pepper.

Blend or whisk until smooth. Add 1 teaspoon water at a time to reach a slightly pourable but thick sauce consistency suitable for drizzling.

Taste and adjust wasabi or salt as needed. Transfer to a squeeze bottle or small bowl and refrigerate until assembly.

Slice chicken thighs into 8 pieces (about golf-ball to palm sized) to fit bao buns. Pat pieces dry with paper towel.

In a shallow bowl, whisk buttermilk and egg together with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken pieces and marinate 15–30 minutes (or up to 2 hours in fridge).

Place flour in a second shallow dish and season with remaining salt, pepper, paprika and garlic powder. In a third dish, place crushed cornflakes.

Heat a heavy skillet over medium heat and add neutral oil to reach about 1/8–1/4 inch depth. Heat until oil registers 350°F (175°C) or a small piece of cornflake sizzles on contact.

Working one piece at a time: dredge chicken in seasoned flour, shake off excess, dip into buttermilk-egg, then press firmly into crushed cornflakes to fully coat. Place coated pieces on a rack briefly while oil heats through.

Fry chicken in batches without crowding for 3–4 minutes per side until golden brown and internal temperature reads 165°F (74°C). Adjust heat to maintain 325–350°F so crust browns but doesn't burn. Transfer to a rack lined with paper towel to drain and rest 3 minutes.

If using frozen bao, steam according to package instructions until soft and pillowy (typically 6–8 minutes). If using fresh, warm briefly in a steamer or skillet wrapped in a damp towel.

Lightly open each bao and brush or sprinkle a little reserved pickling liquid inside if desired for brightness.

Spread about 1 tablespoon Wasabi-Avocado Ranch inside each bao (adjust to taste).

Place a butter lettuce leaf or a small handful of cilantro inside each bun to create a barrier so the bun doesn't get soggy.

Set one piece of cornflake-crusted chicken into each bao. Top with 1/4 teaspoon kaluga caviar (use more sparingly for stronger caviar), then a few slices of quick pickles and a light sprinkle of sesame seeds if using.

Serve immediately while chicken is hot and buns are soft. Provide extra Wasabi-Avocado Ranch on the side for dipping.