Chicken Marinade

• 4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips
• 240 ml (1 cup) buttermilk
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1/4 tsp garlic salt

Crispy Coating

• 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• 1/2 tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes

Frying Oil

• Oil for deep frying (at least 1 litre / 4 cups) – avocado oil preferred, or sunflower/canola oil

Sauce

• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic, peeled and minced
• 2 tsp minced ginger
• 1 tbsp oil (avocado oil preferred, or sunflower/canola oil)
• 1 tbsp sesame oil

Garnish

• 3 spring onions, sliced into thin strips
• 1 tsp sesame seeds
• 1/2 tsp chilli flakes (red pepper flakes)