In a mixing bowl, combine 2 cups of flour, sugar, baking powder, and salt. Gradually add warm water and vegetable oil, mixing until a dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

While the dough is resting, marinate the chicken thighs in buttermilk for at least 30 minutes.

In a separate bowl, mix together 1 cup of flour, cornstarch, garlic powder, onion powder, paprika, black pepper, and salt.

Heat vegetable oil in a deep pan over medium-high heat. Dredge the marinated chicken in the flour mixture, ensuring it’s well coated. Fry the chicken for about 6-8 minutes until golden brown and cooked through. Remove and drain on paper towels.

In a small saucepan, combine gochujang, honey, soy sauce, rice vinegar, and sesame oil. Heat over low until warmed through, stirring to combine.

Roll the rested dough into small balls (about the size of a golf ball). Flatten each ball into a disc and place on a small piece of parchment paper. Steam the buns in a steamer basket for about 10 minutes until fluffy.

To assemble, slice the fried chicken and drizzle with the sauce. Place the chicken in the steamed bao buns and top with shredded cabbage, green onions, and sesame seeds.