In a large bowl, mix together the flour, sugar, instant yeast, baking powder, and salt.

Gradually add warm water and vegetable oil, stirring until the mixture forms a soft dough.

Knead for about 5–7 minutes on a floured surface until the dough is smooth.

Place your dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about an hour or until doubled in size.

In a medium bowl, mix diced chicken, soy sauce, gochujang, honey, sesame oil, minced garlic, and ginger.

Marinate for at least 30 minutes.

Cook the chicken in a skillet over medium-high heat until fully cooked, about 10-12 minutes.

Once the dough has risen, punch it down and divide it into equal pieces (about 12).

Roll each piece into a ball, then flatten it into a disk.

Place a spoonful of the chicken filling in the center. Bring the edges together, pinch to seal, and you’ve got yourself a bao!

Place the bao on parchment paper squares and allow to rise for an additional 30 minutes.

Steam the baos in a steamer basket over boiling water for about 12-15 minutes.

Remove the baos from the steamer and get ready to serve!

Place your steamed bao on plates, top them with cucumber slices, pickled carrots, and sprinkle some green onions and sesame seeds.