450 g plain all-purpose flour

2 tbsp caster sugar

1/2 tsp salt

2 tsp instant dried yeast

3 tbsp whole milk

210 ml warm water

3 tbsp unsalted butter, softened

1 tbsp olive oil

4 chicken breasts, cut into bite-size chunks

240 ml buttermilk

1/2 tsp salt

1/4 tsp white pepper

1/4 tsp garlic salt

180 g 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

Vegetable oil, for deep frying

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic, minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

1 small red onion, thinly sliced

1/4 cucumber, finely chopped

Small bunch fresh coriander, roughly chopped

2 tsp black and white sesame seeds