Preheat the oven to 200˚C. Cut the chicken thighs into bite size pieces.

In a large bowl, mix the buttermilk with a generous seasoning of sea salt and ground black pepper. Add the chicken to the bowl and marinate for at least 30 minutes. Set aside.

Pour the cornflakes in a large freezer bag and with a rolling pin, crush the cornflakes until you have a coarse powder. Add the chilli powder and garlic powder to the bag along with salt and pepper. Seal the bag and shake the dry mix until all ingredients are well combined.

Pour the dry mix into a large wide shallow bowl. Using tongs, dip each marinated chicken piece (shaking off any excess) in the dry mix until coated on all sides.

Arrange the chicken on a baking sheet with parchment paper and lightly spritz with sunflower oil. Cook in the oven for 30 minutes or until the chicken is cooked and crispy, turning halfway through to make sure they’re golden on all sides.

While the chicken cooks, prepare the sauce. Peel and finely grate the garlic and ginger.

In a small saucepan whisk together the garlic, ginger, soy sauce, gochujang, rice vinegar, sesame oil and brown sugar. Place the saucepan on a medium heat and bring to a low simmer, cooking until the sugar is just dissolved - about 3 minutes. Set aside.

Cook the rice by adding to a saucepan with an equal measure of water and bringing to the boil. Once boiling, turn the heat down to a simmer and cover with a lid. Allow to cook for 12 minutes until the rice is fluffy and the water has been fully absorbed. Fluff up with a fork before serving.

While the chicken and rice are cooking, prepare the salad ingredients. Thinly slice the red cabbage and spring onions.

Once the chicken has cooked, brush with the sauce and serve any remaining sauce alongside.

Assemble serving bowls with the sticky rice, cabbage, spring onions, chicken pieces, sesame seeds and plenty of coriander. Drizzle with more of the spicy sauce as needed.