1. Cut the chicken thighs into bite sized pieces and marinate in buttermilk for 30 minutes.

2. In a bowl combine cornstarch, flour, salt, and black pepper.

3. Remove chicken from buttermilk and dredge fully in the coating mixture.

4. Heat vegetable oil to 350 degrees F and fry chicken in batches for 4 to 5 minutes until golden and cooked through.

5. In a saucepan combine gochujang, honey, soy sauce, 1 tablespoon rice vinegar, sesame oil, garlic, and ginger. Simmer for 2 to 3 minutes until slightly thickened.

6. Toss fried chicken in the glaze until evenly coated.

7. In a bowl mix cabbage, carrots, 2 tablespoons rice vinegar, and sugar to make the slaw.

8. Steam bao buns according to package instructions.

9. Fill each bun with glazed chicken, slaw, sliced green onions, and sesame seeds.

10. Serve immediately.