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1
For the mayonnaise: Whisk together the mayonnaise, gochujang, lime zest and some salt and pepper in a bowl, cover and refrigerate to allow the flavors to meld, at least 30 minutes.
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2
For the slaw: Whisk together the vinegar, soy and honey in a large bowl until combined.
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3
Add the cabbage, kimchee and cilantro.
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4
Season with salt and pepper, and then toss to combine.
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5
Cover and let sit at room temperature for at least 30 minutes to allow flavors to meld.
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6
For the chicken: Preheat the oven to 325 degrees F. Heat the oil in large Dutch oven or a deep fryer until a deep-frying thermometer inserted into the oil reaches 365 degrees F.
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7
Divide the flour between 2 large shallow bowls and season each with salt and pepper.
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8
Whisk together the coconut milk, buttermilk, ginger and garlic in a large shallow bowl and season with salt and pepper.
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9
Set up your breading station: flour, milk, flour.
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10
Dredge the chicken in the flour and tap off any excess.
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11
Dip in the milk mixture and let any excess drip off.
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12
Dredge in the second bowl of flour and tap off any excess.
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13
Fry the chicken, in batches, until golden brown and cooked through, 4 to 5 minutes.
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14
Remove to a baking sheet fitted with a baking rack.
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15
Repeat with the remaining chicken.
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16
Place in the oven to crisp up, about 5 minutes.
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17
Spread some mayo on each side of the buns.
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18
Top with a chicken breast and finish with some of the slaw, then serve.
