In a mixing bowl, combine gochujang, soy sauce, sesame oil, and minced garlic to create a marinade. Add chicken pieces and coat thoroughly, then cover and refrigerate for at least 30 minutes.

Heat oil in a fryer or pot to 350°F (175°C). Remove marinated chicken, coat lightly with flour, and fry in batches for 8–10 minutes until golden brown. Double-fry for extra crunch.

Set up a steamer pot over medium heat and steam bao buns for 10–15 minutes until puffy and soft. Keep warm with a towel.

Open each bao bun to create a pocket, fill with crispy fried chicken, top with pickled vegetables, and drizzle with gochujang mayo or extra sauce if desired.

Arrange filled bao buns on a platter and serve warm, allowing guests to customize their toppings.