Begin by cutting your chicken thighs into bite-sized pieces. In a mixing bowl, combine gochujang, soy sauce, sesame oil, and minced garlic, stirring until smooth. Add the chicken pieces, ensuring they are well-coated in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.

Heat a deep skillet or frying pan over medium-high heat and add oil for frying. Once the oil is hot (about 350°F), carefully place the marinated chicken in the pan, cooking in batches to avoid overcrowding. Fry for about 5-7 minutes until crispy and golden brown, turning occasionally. Once fried, place the chicken on a paper towel-lined plate to drain excess oil.

While the chicken is frying, set up a steamer or use a metal sieve placed over a pot of simmering water. Arrange your bao buns in a single layer in the steamer, making sure they are not touching. Cover and steam for about 10 minutes until they puff up and become fluffy.

Once your chicken is fried and the bao buns are steamed, gently open each bao bun, creating a pocket. Fill each bun generously with crispy fried chicken, and top with your choice of pickled vegetables. Optionally, drizzle extra gochujang for added spice.

Arrange your filled Korean Chicken Bao Buns on a serving platter, inviting friends and family to join in on the fun. Allow everyone to customize their own buns with extra toppings like fresh herbs or sauces if desired.