Special equipment: a deep-frying thermometer
For the chicken: Combine the buttermilk, chili paste, onion powder, 1/2 teaspoon ginger and salt and pepper to taste in a bowl. Add the chicken and turn to coat; let sit.
Mix the all-purpose flour, rice flour, semolina flour, cornstarch, curry powder, the remaining tablespoon ground ginger and salt and pepper to taste in a large bowl. Set aside.
For the sauce: In a small pot, slowly heat the chili paste, hoisin and brown sugar until the sugar is dissolved. Remove from the heat and let stand at room temperature.
For the pho slaw: In a small bowl, mix together the mayonnaise, chili paste, coconut milk, brown sugar, vinegar, mustard, ginger, lime juice and salt and pepper to taste. Whisk until blended.
In a large bowl, mix together the bok choy, scallions, carrot, bean sprouts and red cabbage and toss together with your hands. Add the dressing and toss. Fold the noodles into the slaw. Set aside.
Fill a large Dutch oven halfway with oil and slowly bring it up to 375 degrees F. Remove the chicken from the marinade and discard the marinade. Dredge the chicken in the flour mixture. Shake off the excess flour and fry, stirring occasionally, until golden on the outside and cooked through, about 5 minutes.
Serve the chicken with the sauce on the side, or toss the chicken in the sauce. Serve with the pho slaw.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Robert Burmeister