Mix the milk with the lemon juice and let it set to curdle. In a separate bowl, mix the tempura flour with 1% of dextrose. Dip the chicken in the plant-based buttermilk, coat in flour and do the same process again. Fry at 175°C for 1 minute, set aside. Fry at 210°C for 1 minute.

1. Defrost Tindle Thy overnight in the fridge at 4°C.
2. To make the sauce mix together in a pot gochujang, ketchup, mirin, soy sauce, honey and brown sugar.
3. Warm up until the sugar melts and bring it to a gentle simmer. Let it simmer for 4-5 minutes.
4. Outside of the heat, add the grated garlic and add the rice vinegar.
5. Remove from the bag and cut each individual slab in half by hand to create an irregular shape.
6. In a bowl mix plant-based milk with lemon juice and 0.1% of xanthan gum, hand blend and let it set. It needs to have a slightly thick texture like buttermilk.
7. In a bowl combine the flour with the dextrose.
8. Coat in the flour mix and dip into the “bettermilk”, repeat the process to create a double coating.
9. Fry in oil at 180°C for 1 minute 30 seconds, remove from the oil.
10. Fry at 200°C for 30 seconds to obtain a very crunchy outer layer.