Asian Fried Chicken and Pho Slaw

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Chicken:

2 cups buttermilk

2 tablespoons chili paste 

1/2 teaspoon onion powder 

1 tablespoon plus 1/2 teaspoon ground ginger 

Salt and pepper, to taste 

2 boneless chicken breasts, cut into 2-inch pieces 

1 cup all-purpose flour 

1/2 cup rice flour 

1/4 cup semolina flour 

1/4 cup cornstarch 

1 teaspoon curry powder 

Canola oil, for frying

Sauce:

1/4 cup chili paste

1/4 cup hoisin sauce 

1/4 cup brown sugar 

Pho Slaw:

1/2 cup mayonnaise

1/4 cup chili paste 

1/4 cup unsweetened coconut milk 

1/4 cup brown sugar 

1/4 cup rice wine vinegar 

2 tablespoons Dijon mustard 

1 tablespoon grated fresh ginger 

Juice of 4 limes 

Salt and pepper, to taste 

2 bunches baby bok choy, sliced into matchsticks 

2 scallions, chopped 

1 carrot, shredded

1/2 cup bean sprouts 

1/4 cup shredded red cabbage 

1/2 cup cooked udon noodles, chopped