Korean Gochujang Chicken Bao

For the Chicken and marinade:

• 4 chicken breasts sliced into bite-size chunks
• 1 cup buttermilk
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp garlic salt

For the Crispy Coating:

• 1 1/2 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• 1/2 tsp garlic salt
• ½ tsp salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• Soy Gold for deep frying 

Korean Gochujang Sauce:

• 2 tbsp gochujang sauce
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic peeled and minced
• 2 tsp minced ginger
• 1 tbsp Soya Gold oil
• 1 tbsp sesame seeds

To Serve:

• 1 small red onion – thinly sliced
• 1/4 cucumber – chopped into small pieces
• Small bunch of fresh coriander – cilantro, roughly chopped
• 2 tsp black and white sesame seeds