In a large mixing bowl, combine bao flour, yeast, sugar, and salt. Gradually add warm water while mixing until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let rise for 1 hour.

In a bowl, mix gochujang, soy sauce, sesame oil, and minced garlic to prepare marinade. Coat chicken thighs in marinade and refrigerate for at least 30 minutes.

Heat oil in a deep skillet until it reaches 350°F. Fry marinated chicken in batches for 6-8 minutes until golden brown and crispy. Drain on paper towels.

Punch down dough and knead for a minute. Divide into 8 equal pieces; shape into balls and roll into flat circles about 4 inches wide. Keep covered.

Prepare a steamer; line basket with parchment paper. Steam bao buns for 10-12 minutes until soft and puffy.

Assemble the bao buns by placing crispy chicken inside a steamed bun, topped with pickled veggies and gochujang mayo.

Serve immediately while warm and enjoy a unique culinary experience!