450 g (3 3/4 cups) plain (all-purpose) flour

2 tbsp caster sugar

½ tsp salt

2 tsp (equivalent to one packet or 7g) instant dried yeast

3 tbsp whole milk

210 ml (3/4 cup + 2 tbsp) warm water

3 tbsp unsalted butter, very soft

1 tbsp olive oil

4 chicken breasts, sliced into bite-size chunks

240 ml (1 cup) buttermilk

½ tsp salt

¼ tsp white pepper

¼ tsp garlic salt

180 g (1 1/2 cups) plain (all-purpose) flour

1 tsp salt

1 tsp ground black pepper

½ tsp garlic salt

½ tsp celery salt

1 tsp dried thyme

1 tsp paprika

1 tsp baking powder

1 tsp chili flakes

Vegetable oil for deep frying (at least 1 litre/four cups)

2 tbsp gochujang paste

2 tbsp honey

4 tbsp brown sugar

4 tbsp soy sauce

2 cloves garlic, peeled and minced

2 tsp minced ginger

1 tbsp vegetable oil

1 tbsp sesame oil

1 small red onion, thinly sliced

¼ cucumber, chopped into small pieces

Small bunch of fresh coriander (cilantro), roughly chopped

2 tsp black and white sesame seeds