Korean Chicken Bowls

1: Chop 2 lbs of chicken into bite-sized cubes and soak in 2 cups of buttermilk for 1 hour.

2: To make buttermilk, add 2 tbsp of lemon juice or vinegar to 2 cups of milk.

3: Prepare the sauce by heating 2 tbsp of sriracha, 2 tbsp of honey, 0.5 tsp of red chili flakes, 3 tbsp of dark brown sugar, 3 tbsp of soy sauce, 2 chopped cloves of garlic, 0.5 inch of grated ginger, 1 tsp of sesame oil, and 1 tsp of sesame seeds on low until bubbling.

4: Prepare the flour mixture with 1 cup of flour, 1 tsp of salt, 1 tsp of garlic powder, 0.5 tsp of pepper, 0.5 tsp of white pepper, and 1 tsp of baking soda.

5: Remove chicken from the buttermilk, gently toss in the flour mixture.

6: In a frying pan, heat oil to deep fry the chicken in batches.

7: Toss the fried chicken in the sauce and serve with rice.