In a large bowl, combine buttermilk, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Add chicken pieces and coat well. Let it marinate for at least 30 minutes in the fridge.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Gradually add warm water to form a soft dough. Knead gently for about 5 minutes until smooth. Cover the dough with a cloth and let it rest for 20 minutes.

Heat vegetable oil in a deep skillet or pot over medium heat. Spread flour on a plate. Remove chicken from marinade, allowing excess to drip off. Dredge each piece of chicken in flour to coat fully.

Once the oil is hot (about 350°F), gently place the chicken pieces in batches (avoid overcrowding) and fry for about 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.

While the chicken is frying, divide the rested dough into 8-10 equal pieces and roll each piece into a ball. Flatten each ball, then fold to create the bao bun shape. Steam them for about 10 minutes in a bamboo steamer over boiling water.

Once the buns are steamed, carefully open them and fill with crispy fried chicken. Drizzle with Gochujang sauce, add pickled cucumbers, shredded cabbage, sesame seeds, and green onions.

Get ready to enjoy a flavor explosion in every bite of your homemade The Best Korean Fried Chicken Bao Buns. Serve them warm at your next family gathering or cozy evening in!