In a large mixing bowl, combine the chicken, ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour.

To make the sauce, in a small saucepan over medium heat, add peanut oil and garlic and saute for 2-3 minutes.

Add gochujang, ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside.

For the salad, combine vinegar, water, salt and sugar in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar.

Remove from the heat and pour over cucumbers in a shallow heatproof bowl, set aside to cool.

Toss cabbage, spring onions, and chives in a large bowl. Put dressing ingredients in a screw top jar and shake until completely mixed, then toss through salad just before serving.

In a deep fryer or heavy based saucepan, heat oil to 175°C/347°F.

To coat chicken, whisk half of the flours with the eggs in a large bowl, then mix remaining flours together in a separate bowl.

Toss marinated chicken in egg and flour mixture until well coated, then toss in flour mixture and coat completely.

Place the chicken into the hot oil and fry in batches for 4-5 minutes until lightly browned and crispy. Remove from oil and drain on a wire rack or paper towel.

Heat peanut oil to 190°C/375°F. Fry chicken again for 4 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel.

In a large mixing bowl, add double-fried chicken and Korean sauce. Toss well to completely coat.

Spread toasted potato buns with some mayonnaise, then top with salad, some drained cucumber ribbons, a piece of chicken and bun top.