Chicken and Marinade:

• 4 chicken breasts (approx 700g or 1.5lb), sliced into long thick strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt

Crispy Coating:

• 180 g (1 1/2 cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• Oil for deep frying (at least 1 litre/4 cups) – avocado oil, sunflower, or canola oil works well

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, sunflower, or canola oil)
• 1 tbsp sesame oil
• 3 spring onions, sliced into thin strips
• 1 tsp sesame seeds
• ½ tsp chilli flakes (red pepper flakes)