Korean fried chicken

Chicken:
1 lb chicken (1/4lb sandwiches)
1 cup buttermilk
    OR 1 cup milk + 1 tbsp white vinegar
1 egg
1 tbsp fish sauce
2 tsp ground ginger
1 tbsp gochujang
1 cup flour
1/4 cup cornstarch
1 tsp cayenne
1 tsp chili powder
1 tsp pepper flakes
1 tsp garlic powder
2 tsp kosher salt

Hamburger buns toasted with butter
Lettuce for serving

Sauce:
1/2 cup soy sauce
1/4 cup honey
2 tbsp gochujang
1 tsp cayenne
1 tsp chili powder
1 tsp pepper flakes
2 tbsp rice wine vinegar
1/3 cup hot water
Sesame seeds

Dressing:
Gochujang aioli plus a bit of rice wine vinegar

Pickles:
1/3 cup rice wine vinegar
1 tsp sugar
1/2 tsp salt
1/2 tsp cayenne
1/2 tsp chili powder
1/2 tsp pepper flakes
1/2 tsp sesame oil

Sauce:
Combine all ingredients in a skillet, simmer until thickened, adding cornstarch if needed.

Chicken:
Combine buttermilk, egg, fish sauce, gochujang, and 1 tsp ground ginger. Marinate with chicken for 2-8 hours.

Later, combine flour, starch, spices, other tsp ground ginger in large bag. Remove chicken from marinade, draining excess, then put chicken in bag and shake to coat.

Heat 2-3" canola oil in a dutch oven to 360F. Fry chicken for 7 minutes, turning once. Drizzle/brush sauce over chicken.

Put dressing, lettuce, chicken, and pickes on a bun. Enjoy.