• 2 chicken breasts
• 250 ml buttermilk
• 1½ tablespoon gochugaru or any form of red chilli powder and flakes
• 4 brioche buns

Dry batter

• 6 tablespoons of cornstarch
• 6 table spoons of plain flour
• 1 tablespoon of gochugaru
• salt and pepper to taste

Korean fried chicken sauce

• 2 tablespoons of gochujang
• 2 tablespoons of soy sauce
• 3 tablespoons of ketchup
• 1 teaspoon honey
• 50 g melted butter

Coleslaw

• 1/4 small pointed cabbage or any cabbage thinly sliced
• 1/4 small red cabbage thinly sliced
• 1 broccoli stem julienned ensure firm when buying
• 2 celery stalks sliced
• 2 carrots peeled grated thick
• 1 red onion finely chopped
• small bunch of coriander or dill or parsley any work, finely chopped
• 1 tbsp Dijon mustard
• 3 tbsp light mayonnaise
• 3 tbsp soured cream / Greek yoghurt or more mayo
• 1 tbsp apple cider vinegar
• a few pinches of paprika
• salt and pepper to taste