Recipe courtesy of Nyesha Arrington
Fried Chicken with Gochujang Glaze and Kimchi Collard Slaw
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- Level: Intermediate
- Total: 2 hr 35 min (includes marinating time)
- Active: 1 hr 30 min
- Yield: 4 servings
Gochujang is one of my favorite ingredients. This fermented chile paste is absolutely delicious and brings the most umami flavor. This glaze will easily become one of your favorites. When you are eating something so glazy, rich, spicy and sweet, you want your palate to be able to breathe. This slaw pairs perfectly with this chicken. I hope you give this recipe a try, and enjoy!
- Level: Intermediate
- Total: 2 hr 35 min (includes marinating time)
- Active: 1 hr 30 min
- Yield: 4 servings
Ingredients
Marinade:
Kimchi Mayo:
Kimchi Collard Green Slaw:
Gochujang Glaze:
Chicken Dredge:
Directions
Special equipment:
a deep-fryer or deep-fry thermometer- For the marinade: Combine the ginger, fish sauce, salt, sugar and garlic. Add the chicken and marinate for 30 minutes or up to 1 hour.
- For the kimchi mayo: Place the mayonnaise, kimchi juice, vinegar, gochugaru and honey in a blender and blend on medium speed until smooth.
- For the kimchi collard green slaw: Lightly salt the bean sprouts, carrots, collard greens, radishes and green cabbage in a bowl and set aside until the vegetables have released their natural waters, 20 to 30 minutes. Squeeze out excess water, then place in a bowl with the kimchi and toss with the kimchi mayo. Season to taste. Finish with the sesame seeds and green onions.
- For the gochujang glaze: Add the gochujang, honey, soy sauce, fish sauce and ginger to a pot over medium-high heat and simmer until combined. Whisk well, then take off the heat and set aside.
- For the chicken dredge: Mix together the flour, potato starch, baking powder and salt in a bowl.
- Bring the oil to 350 degrees F in a deep-fryer or a Dutch oven fitted with a deep-fry thermometer.
- Dredge the chicken in the flour mixture and fry in batches until the internal temperature (avoiding bone) reads 165 degrees F, 12 to 15 minutes. Immediately transfer to a bowl with the glaze and toss to coat. Serve with the slaw.
