Korean fried chicken bowls

For the chicken:

250ml (1 cup) buttermilk

8 free-range chicken thighs (bone in and skin on), cut into bite-sized pieces

100g (3½oz) cornflakes

85g (3oz) plain (all-purpose) flour

2 tsp chilli powder

2 tsp garlic powder

Sunflower oil spray

For the sauce:

8 cloves of garlic, finely grated

1 large thumb-sized piece of ginger, finely grated

6tbsp light soy sauce

70g (2 ½oz) gochujang (Korean chilli paste)

4 tbsp rice wine vinegar

1 tbsp sesame oil

2 tbsp dark brown sugar

For the bowls:

250g (9oz) sticky rice, cooked

½ head red cabbage, thinly sliced

6 spring onions (scallions), thinly sliced

Handful of radishes, finely sliced

1 tbsp toasted sesame seeds

A good handful of coriander leaves

Sea salt and freshly ground black pepper