Place chicken thighs in buttermilk for 4 hours. Or better yet overnight.
Get flour ready. In a large flat dish mix together flour, five spice, and garlic powder. Place flour dish right beside chicken in butter milk. Have a sheet tray close by too. So let's start with the dredge. Pick up one chicken thigh out of the buttermilk and drop into the flour mixture. Cover whole thigh with flour mixture and then let lay on sheet tray. Complete process with all chicken thighs and then repeat! That second dredge is the key to crispy chicken!
Get the sauce ready. Mix together gochujang, maple syrup, rice wine, soy sauce, and ginger. Place in a bowl that is deep enough to dip the fried chicken in.
Slaw. Place sliced carrots, cucumbers, cilantro, brussel sprouts (or cabbage) in a bowl. Then add in rice wine vin, fish sauce, lime, and garlic. Boom! Slaw is done. Lets fry some chicken!
Ok, pour 2 inches of oil into a dutch oven or thick bottomed pot. Turn heat onto medium and let oil gradually heat up. You are wanting temp to get to 350. If you don't have a thermometer, you are just wanting to make sure oil is hot enough to make it bubble agressively.. but not too aggressively.. you know?? Let fry until golden brown. Usually 6-8 minutes. Once done remove from pot and let drain on paper towel or a cooking rack. Season with salt and then dip into gochujang sauce.
Toast a sesame seed bun on both sides. You want a crispy top bun. Lay chicken down, slaw, and a thick slab of mayo. Devour :)
