Gochujang Fried Chicken

1.In a large bowl, combine the buttermilk, soy sauce, and sesame oil. Add the chicken pieces, ensuring they are well coated. Cover and refrigerate for at least 2 hours, preferably overnight.

2.In a separate bowl, mix the flour, cornstarch, baking powder, garlic powder, onion powder, salt, and black pepper. Set aside.

3.In another small bowl, combine the gochujang and honey to create a spicy glaze. Set aside.

4.Heat vegetable oil in a deep skillet or pot to 350°F (175°C).

5.Remove the chicken from the marinade, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture, pressing lightly to ensure an even coating. Shake off any excess flour.

6.Carefully place the coated chicken pieces in the hot oil, frying in batches to avoid overcrowding. Fry for about 10-12 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

7.Once cooked, transfer the chicken to a wire rack to drain excess oil. While still hot, brush each piece with the gochujang-honey glaze.

8.For the slaw, in a large bowl, combine the shredded cabbage and julienned carrots. In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar, salt, and pepper. Pour the dressing over the slaw and toss to combine. Adjust seasoning to taste.

9.To serve, arrange the fried chicken on a platter, sprinkle with toasted sesame seeds, and serve alongside the tangy slaw.