Pre-heat the deep fat fryer to 180c and pre-heat the grill to medium high.
To make the crispy chicken place the chicken strips in a bowl and add the chilli powder and cornflour. Season with salt then toss everything together so the chicken is well coated.
In another bowl add the egg, and to a third bowl, the breadcrumbs.
Dip each chicken strip into the egg and then into the breadcrumbs.
Cook in a deep fat fryer for 4-5 minutes or until golden brown all over and cooked through. Set aside to drain on kitchen paper.
Heat a large frying pan over a hight heat. Add a generous glug of oil, then a single layer of aubergine slices.
Cook for about 5 minutes, before turning and repeating on the other side. The aubergine needs to be cooked through and soft.
You may need to do this in two batches, just remove the first and add back into the pan once the second batch has cooked and the aubergine has shrunk down.
Add the miso, mirin, sake and sugar and mix everything together so the miso coats all of the aubergine evenly. Set aside
Add the honey, soy, garlic and ginger to a small pan over a medium heat and bring to a simmer.
In a small bowl mix the cornflour and water together, then add to the saucepan.
Give it a good mix then allow to simmer away for a couple of minutes or until sticky and reduced to your liking. Place the salmon on a small baking tray and brush a thick layer of the sauce all over the top and sides.
Sprinkle over the seeds then pop under the grill for 5-6 minutes or until cooked through to your liking.
Mix the mayo, sriracha and lemon juice together in a small bowl.
Pour any leftover glaze made for the salmon into a small bowl and use as a sauce for serving.
Heat the bao buns for 2 minutes in a bamboo steamer.
Arrange all the garnishes on a large dish, plate up the chicken, aubergine and salmon then let everyone build their own bao buns.