Mix all ingredients together. Add protein and marinate for 2-6 hours.

For the pork, I used a boneless butt/shoulder, cut into 1 inch by 1 inch and however long they are logs. Marinate for 2-3 days in your char siu marinade. Using a grill, bbq the pork, we like small really dark areas, yes they look a little burnt here and there, but are actually a combination of the sugar over-carmelizing and the char of the grill. In my circle of friends this is now known as "candy meat"!
After grilling, let them rest and then cube up the Char Siu Bao portion and set aside, (save any leftover for another meal!

For the filling sauce, in a small cup, mix the corn starch and water together to form a 'slurry' which will be used to thicken the filling sauce and set aside.
Add the rest of the ingredients to a small sauce pan, mix together and turn on the heat to medium until the misture is boiling, then turn the heat down to low, and add a tblspoon of the hot mixture to the slurry mixing while you pur it in, once mixed add back to the hot sauce pan miixture stirring while your adding it. now let the sauce come to a simmer and let it reduce until its super thick and sort of oozes, this will take between 2 and 5 minutes depending on the stove heat. Once thick set aside let cool, if you want, transfer the mixture to a different bowl to facilitate cooling.

For the Bao, Let the yeast bloom (5-10 minutes) after adding warm water and a tblsp of the sugar from the 70 grams.
Add all the flour to a mixer with a dough hook. (Or you can hand mix it) Add the salt and sugar mix until blended.
Now add half of the bloomed yeast/water mixture, mixing on low speed, then slowly add the remaining yeast/water until it is all incorporated and a dough forms, you may need a rubber spatula to scrape down the sides or stir up the bottom.
Now add push the softened butter into the dough and let the mixer run at slightly faster then medium speed for 4 minutes. Make sure the butter isn't pooling outside the dough and gets mixed in to it.
Remove the dough and hand kneed for a minute and form a ball, pulling the top to the bottom to create surface tension before resting in a lightly oiled bowl covered with a damp tea towel for 1½ hours. (There are plenty of YouTube videos with bakers forming the dough balls.)
After 1½ hours rising, divide the dough in to 6 parts for large baos (about 4 oz each) or for smaller baos divide into 8 pieces.

Putting it all together: Roll the bao pieces into circles 3-4 inches in diameter, then add a heaping tablespoonful of the filling into the center, pull up 2 opposite sides together without the filling touching the edges or it will not stick together, pinch the sides then follow the 2 remaining areas that are left and pinch shut, bring the pinched ends together crimping the dough together so they do not leak during baking and then the seem ends up at the bottom of the bun.
Put them on a cookie sheet lined with parchment paper and best if you have one insert a rack in the tray and add the parchment paper to the rack grid rack lined with parchment paper insted of the cookie sheet. This will prevent the bottom from burning. Let them rise for 30 minutes once filled.
After the 30 minutes, brush the tops and sides with the egg wash.
Put them in the center of a pre-warmed oven at 350 degrees F. for 15-20 minutes. I always take a look at them after 10 minutes in any case. You never know. They should look golden brown and delicious when they are done!

Prepare the chicken in a small bowl, set aside, mix all the other ingredients togather, then either add the chicken to them or add them to the chicken, mix well and let them marinate for 1 hour, if its warm in your kitchen put them in the fridge while marinating and remove 15 minutes prior to being ready.

If you haven't done so already cut out 16 squares of tinfoil (4"x4"), now wrap up 3-4 pieces of chicken, about 1 tblsp worth, in the center of the foil, now grab a corner of the tinfoil and match it with the opposite corner of tinfoil, flatten it into that triangle, then fold over the edge along the seam of the triangle ¼ of an inch do the same for the other open seem, now fold ¼ inch corner back in ¼ inch. Repeat until all the chicken and foil is used, about 20 packets.

Heat the oil up to 350-365°F. depending on how much room you have in your fryer, add 4-5 packets at a time and let them fry for about 4 minutes.
The cooked foil wrapped chicken should be juicy and caramelized. Repeat until all the chicken is fried then dab the outsides of the foil with a dry paper towel and serve.

In a large frying pan on medium/low heat with the oil, after a minute add the garlic and ginger, stirring for a minute, maybe two, we don't want to get the garlic over browned which leads to bitter garlic instead of a sweet garlic. Add your chopped cabbage and stir around to incorporate the garlic and ginger, then let sit and stir ever 1-2 minutes until the thicker pieces have softened and there is little water/moisture content due to evaporation, about 4-5 minutes. Let cool off the stove, I spread mine out on a large cold plate to cool quicker.

in a large bowl add the ground pork, soy sauce, sesame oil, white pepper, corn starch and if your using it, the chili crunch. with your clean hands, or if you have the thin rubber gloves, mix the meat and spices well then we actually grab some of the mixture and 'slap' it down into the bowl and keep repeating this technique, in 5 minutes you will see the texture of the meat mixture change in this traditional Chinese meat mixing technique called 'Velveting'. Now you can incorporate the chopped green onions into the pork mix and set aside until the cabbage mixture has cooled completely. Now mix in the cabbage into the pork. We are now ready to start stuffing the gyoza wraps.

Fill a very small bowl with a little water for you to dip your fingers in to wet the edges of the wrapper. Get a regular soup spoon for shaping the filling, I like to coat mine with a little oil on both sides to make the filling slide right into the wrapper. Have a empty plate or paper plate ready for the finished uncooked gyoza. If you're right handed, pick up one wrapper in your left hand and wet ½ of the edge with your right finger, now with the spoon get a small spoonful of the pork/cabbage/green onion mix and plunk it into the center of the wrapper, fold it in half, pinching the center top closed, then with your left thumb and two fore-fingers crimp the left open side shut, sort of curving toward you, and do them to the left open side of the gyoza with your right thumb and fore-fingers crimping it shut tightly. set aside on paper plate and repeat. depending on the size of your frying pan, a small 8 inch is good for frying about 10 gyoza, a 10 inch fry pan is good for about 20-25 gyoza. For a 8 inch pan add 2-3 tsp of vegetal oil (3-4 tsp oil for a 10 inch pan).

While the pan is off the heat, add the oil and then arrange the gyoza so they are standing up with the filled side down, start them off on one side of the pan and make a line of them, in the smaller pan I line 7 up and put the 3 extra on the side. For the larger pan you can get 2 curved rows and some in the middle. Once they are all in the oiled pan, turn on the heat to low, check the bottom of the one on the edge closest to you for degree of golden brown. once they are there, add ¼ cup of water to the pan and cover for four minutes. After the times up remove the cover, if things went perfect the liquid is gone and the gyoza didn't stick and you can use the service plate to invert over the fry pan and flip the contents onto the plate quickly. If things did not go perfect: you can soak up too much liquid or oil with a paper towel from the pan. If the gyoza have stuck you may need to bust out a spatula. My first batch stuck, then my second batch I lowered the heat and it came out perfect! If you have non-stick pans they may facilitate the no stick action much better.

For a dipping sauce I use ½ soy sauce and ½ rice wine vinegar. Equal portions. Optional you can add some of that chili oil to it!

Mix the chicken, ginger, soy sauce, and black pepper in a small bowl and set aside.

Add the oil to a medium fry pan heat to medium heat. Add the garlic, when one side of the garlic is golden, flip to the other side and push to one side of the fry pan, now add the leeks to the other side and lightly toss. Once the other side of the garlic is golden remove from the oil and set aside. Once the leeks are almost all golden also remove from the oil and set aside with the garlic.

Lower heat to low, now add the red pepper flakes to the oil, stir around well, turn off the heat. let cool slightly and strain the oil and reserve it.

For the sauce, in a small bowl, mix the 1 tblsp of soy sauce, water, rice vinegar, potato starch and rice syrup or sugar. Mix well, set aside.

Add the egg white to the chicken that was marinating, and then the 1/2 cup of potato starch, mix until the chicken is well coated.

In a large frying an add the cup of vegetable oil and heat to 350 deg. F.
Fry the chicken pieces until crisp, but don't crowd the pan, do it in batches if necessary, this chicken will be fried twice!. Set the chicken aside, after its first fry. Set aside the fry pan with oil (for the second fry).

Now, in a different fry pan, add the spicy oil you made, heat to medium high and add the onions, jalapeno, fresh red chili, dried red chilis and green onion. Saute for a few minutes, meanwhile, in the other fry pan fry the chicken a second time. Now mix the sauce you made and add it to the onions and chilis, quickly stir in, the sauce will tighten up and become thick very quickly.

Now add the twice fried chicken to the sauce, and also add the leeks and garlic from earlier, turn off heat, mix well. Add sesame oil and mix well again.
Serve!

Using a food processor or blender combine all ingredients and puree. Taste and adjust consistency if necessary. If it's too thick add some more coconut milk, if it's too thin add a little more peanut butter.

Delicious over chicken skewers and on thin pasta served at room temperature with green onions. Yum!