1-Getting started with this Korean Spicy Fried Chicken: Begin by marinating 4 chicken breasts, sliced into long thick strips, in a mixture of 240 ml buttermilk, 1/2 teaspoon salt, 1/4 teaspoon white pepper, and 1/4 teaspoon garlic salt. Let it chill in the fridge for at least 1 hour or up to overnight to soak in all that flavor. This step makes the chicken tender and packed with taste, which is a must for the final dish.

2-Next, for that crave-worthy crispy coating: mix 180 g all-purpose flour with 1 teaspoon salt, 1 teaspoon ground black pepper, 1/2 teaspoon garlic salt, 1/2 teaspoon celery salt, 1 teaspoon dried thyme, 1 teaspoon paprika, 1 teaspoon baking powder, and 1 teaspoon chili flakes. Coat the marinated chicken pieces thoroughly in this blend to ensure every bite is crunchy. Heat at least 1 liter of oil, like avocado or sunflower oil, in a deep fryer or large pan, then fry the chicken in batches of 5-6 pieces for 3-5 minutes until golden brown and cooked through.

3-While frying, keep the finished pieces warm in a low oven to maintain crispiness. For the sauce, combine 2 tablespoons gochujang paste, 2 tablespoons honey, 4 tablespoons brown sugar, 4 tablespoons soy sauce, 2 minced garlic cloves, 2 teaspoons minced ginger, 1 tablespoon oil, and 1 tablespoon sesame oil in a saucepan. Bring it to a boil and simmer for 5 minutes until it thickens. Finally, toss the fried chicken in this sauce and garnish with 3 sliced spring onions, 1 teaspoon sesame seeds, and 1/2 teaspoon chili flakes before serving.