Combine buttermilk, 1 tsp minced garlic, 1 tsp grated ginger, and 1 tsp kosher salt in a bowl. Add the chicken, making sure pieces are submerged. Cover and refrigerate for at least 1 hour or up to 4 hours. This tenderizes and flavors the meat.

Dredge

In a large bowl, whisk together the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, 1/2 tsp black pepper, and 1 tsp salt. Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. For extra-crispy, double-dredge: dip back briefly into the buttermilk and re-dredge.

Fry

Heat 1 quart neutral oil in a heavy skillet or deep pot to 350°F (175°C). If you don't have a thermometer, test with a small piece of batter—it should sizzle steadily and brown in about 3–4 minutes. Fry chicken in batches so oil temperature remains steady, about 6–8 minutes per piece depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain and keep warm.

Honey Gochujang Glaze

While chicken rests, whisk together 3 tbsp gochujang, 2 tbsp honey, 1 tbsp rice vinegar, 1 tsp soy sauce, 1/2 tsp sesame oil and 1 tbsp water in a small saucepan. Warm over low heat, stirring, until glossy and just beginning to bubble, about 2–3 minutes. Remove from heat. Toss or brush warm fried chicken with the glaze to coat lightly. Reserve a small spoonful for assembly.

Green Papaya Kimchi

Place the julienned papaya in a bowl and sprinkle with 1/2 tsp kosher salt. Toss and let sit 10 minutes to draw out some moisture, then lightly squeeze and drain excess liquid. In a separate small bowl, combine 1 tsp minced garlic, 1/2 tsp minced ginger, 1 tsp gochugaru, 1 tsp fish sauce, 1 tbsp rice vinegar, 1/2 tsp sugar, and the sliced scallions. Mix the drained papaya into the spice mixture until evenly coated. Let sit 10–20 minutes to develop flavor (can be made a few hours ahead and refrigerated).

Dinache Aioli

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp grated garlic, 1 tsp lemon juice, 1/2 tsp sambal oelek or gochujang (optional for heat), 1/4 tsp sesame oil, 1/4 tsp salt, and a pinch of black pepper until smooth. Taste and adjust seasoning. Refrigerate until assembly.

House Togarashi Chips

Rinse sliced potatoes and pat dry very well. Heat 1 cup neutral oil in a medium skillet or deep pot to 350°F (175°C). Fry potatoes in small batches, turning once, until crisp and golden, about 2–3 minutes per batch. Remove with a slotted spoon to a paper towel-lined tray. While still hot, sprinkle with 1 tsp shichimi togarashi and 1/2 tsp sea salt; toss gently to coat. Keep warm in a low oven (200°F / 95°C) if needed until assembly.

Assembly & Garnish

Toast milk bread buns cut side down until lightly golden. Spread a tablespoon of dinache aioli on both top and bottom buns. On the bottom bun, layer 2 gem lettuce leaves, then place a glazed piece of crispy chicken (if pieces are large, halve to fit). Spoon a generous tablespoon of green papaya kimchi on top of the chicken, add optional pickled cucumber slices if using, then a small drizzle of reserved glaze. Top with the bun top and serve with house togarashi chips on the side and lime wedges for squeezing.

Serve immediately while chicken is hot and chips remain crisp. Leftover kimchi and aioli keep well refrigerated for 3–4 days; reheat chicken in a 350°F (175°C) oven to preserve crispness.