In a mixing bowl, whisk together whole-egg mayonnaise, sesame oil, soy sauce, and rice vinegar until smooth and creamy. Set the sauce aside in the refrigerator.

Take your boneless, skinless chicken thighs and cut them into bite-sized pieces. Mix an egg with a splash of water, then combine the all-purpose flour, cornflour, garlic powder, sea salt, and white pepper in another dish. Dip each chicken piece into the egg mixture, then coat thoroughly with the flour mixture.

Heat a deep pan over medium-high heat and add enough neutral oil to submerge the chicken pieces. Fry for about 5-6 minutes until golden brown and crispy, or air fry at 200°C (400°F) for 12-15 minutes.

In a saucepan, heat a tablespoon of oil over medium heat. Add minced garlic and sauté for 30 seconds, then stir in ketchup, gochujang, honey, soy sauce, brown sugar, rice vinegar, and water. Simmer for 2-3 minutes until thickened.

Transfer the cooked chicken to a large bowl and pour the warm glaze over it, tossing gently until evenly coated.

Steam your bao buns according to package instructions for about 6-8 minutes until warm and fluffy.

Spread a generous amount of the creamy sesame sauce inside each bao bun. Fill with a portion of the glazed chicken, topped with sliced cucumbers, onions, and fresh coriander leaves. Sprinkle with toasted sesame seeds before serving.