Two Bao Recipe

Combine rice vinegar, water, sugar and salt in a small bowl and stir until sugar dissolves. Add sliced cucumber and red onion, press down to submerge, and let sit at least 15 minutes (can be made up to 4 hours ahead and refrigerated). Drain before assembling.

Whisk together mayonnaise, Sriracha, sesame oil, lime juice and salt until smooth. Taste and adjust heat or acidity. Chill until ready to use.

Marinate

Place chicken pieces in a bowl and pour buttermilk over to coat. Cover and refrigerate 15–30 minutes (or up to 2 hours).

Breading & Frying

In a shallow dish combine flour, cornstarch, garlic powder, onion powder, smoked paprika, salt and pepper. Heat oil in a heavy skillet over medium-high until shimmering (about 350°F / 175°C). Remove chicken from buttermilk, let excess drip off, dredge thoroughly in flour mixture, pressing to adhere. Fry chicken in batches for 3–4 minutes per side, or until golden brown and internal temp reaches 165°F (74°C). Transfer to a paper-towel-lined plate and keep warm.

Season & Sear

Pat pork belly slices dry. Rub lightly with koji powder if using, then brush with soy sauce, brown sugar (or honey) and mirin. Let rest 10 minutes. Heat a nonstick skillet over medium-high heat and sear pork belly 2–3 minutes per side until well caramelized and edges crisp. Reduce heat if browning too fast. Remove and keep warm. Note: if you prefer confit-style, roast at 300°F (150°C) for 40–60 minutes until tender before quick sear.

Breading & Shallow Frying

Set up a breading station: flour in one dish, beaten egg in another, panko in a third mixed with salt. Dust avocado slices in flour, dip in egg, then coat in panko, pressing to adhere. Heat oil in a skillet over medium heat until shimmering. Fry avocado pieces 1–2 minutes per side until golden; do not overcrowd. Transfer to paper towels and keep warm.

Steam bao buns for 3–5 minutes until warm and pillowy (or reheat according to package). Spread about 1 tablespoon hoisin sauce inside each bun. Place your chosen protein (one large piece or a few smaller pieces) into each bun. Add a small handful (about 1–2 tablespoons) of quick pickles, a drizzle (about 1 teaspoon) of chili aïoli over the protein, and finish with microgreens/cilantro and a light sprinkle of toasted sesame seeds. Serve immediately.