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|1||Whisk together kimchi juice, buttermilk, egg, garlic powder and 2 teaspoons salt in large mixing bowl. Add chicken and press down to submerge. Cover and refrigerate for 2 to 4 hours. Meanwhile, prepare dredge, sauce, and slaw.|
|2||In large mixing bowl, combine remaining salt with flour, cornstarch, 1/4 cup gochugaru and pepper. Set dredge aside.|
|3||Bring soy sauce, honey, 2 tablespoons gochujang, 2 tablespoons gochugaru, ginger, 1 tablespoon rice wine vinegar, sesame oil, and water to a simmer in small saucepan over medium heat. Continue to simmer, stirring occasionally, until thick enough to coat back of spoon. Set aside to cool.|
|4||Toss cabbage, jalapeño, kimichi, scallions, 1/4 cup mayonnaise, 1 tablespoon rice wine vinegar and 1/2 teaspoon kosher salt to medium bowl until combined. Cover and refrigerate until ready to serve.|
|5||Remove chicken from refrigerator and heat 2” canola or vegetable oil in Dutch oven to 350°F over medium-high heat, reducing heat to maintain temperature at 350°. Set wire rack inside rimmed baking sheet next to stove. Remove chicken from marinade, letting excess liquid drip back into bowl, and transfer to bowl with flour-cornstarch mixture, tossing to coat. Working in batches to avoid crowding, carefully lower chicken into oil and fry 6 to 8 minutes, turning occasionally for even browning, until crust is deep golden brown, and chicken is cooked to internal temperature of 170°F. Remove chicken from oil and set on wire rack. Brush chicken on all sides with Korean spiced sauce.|
|6||To serve, whisk together 1 tablespoon gochujang and 1/2 cup mayonnaise and spread on top and bottom halves of toasted buns. Layer chicken and slaw over mayo and top with top bun.|