"There’s something special about the chicken and pickles bao at Bao Hiroo in the Arts District. The seemingly simple hand-held bun is really anything but. For starters, the chicken is treated to koji, a kind of traditional Japanese mold, before meeting the deep-fryer. The koji transforms a plain ‘ol slab of chicken into some of the juiciest, tastiest, and porkiest fried chicken ever. And then there’s the plush bao that hugs all the fixings; it’s scratch-made daily under the care of chef-owner Hiroo Nagahara. Add to it a shiso aioli, pickles, and fresh herbs, and it’s the fried chicken sandwich everyone should be talking about." - Eater Staff
