Korean Fried Chicken with Bistro Salad

• 1 bag of Florette Bistro salad

For the Chicken & Marinade:

• 4 chicken breasts, sliced
• 240ml buttermilk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

Crispy Coating:

• vegetable oil for deep frying (enough to create a depth of at least 2 inches in your large, heavy-based pan)

• 180g plain flour
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp garlic powder
• 1 tsp thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes

Sauce:

• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic, finely chopped
• 2 tsp ginger, finely chopped
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 spring onions, finely sliced
• 1 tsp sesame seeds