Recipe courtesy of Nyesha Arrington
Fried Chicken with Gochujang Glaze and Kimchi Collard Slaw
- Level: Intermediate
- Yield: 4 servings
- Total: 2 hr 35 min (includes marinating time)
- Active: 1 hr 30 min
Ingredients
Marinade:
1 tablespoon grated fresh ginger
1 tablespoon fish sauce
2 teaspoons kosher salt
2 teaspoons granulated sugar
2 cloves garlic, grated
7 skin-on, bone-in chicken thighs
Kimchi Mayo:
2 cups rich mayonnaise, preferably Kewpie
1/2 cup kimchi juice
2 tablespoons rice vinegar
1 tablespoon gochugaru
1 tablespoon honey
Kimchi Collard Green Slaw:
2 cups bean sprouts
2 carrots, julienned
1 bunch collard greens, julienned
1 bunch radishes, sliced
1/2 green cabbage, julienned
2 cups kimchi
Kosher salt
1/2 cup toasted sesame seeds, crushed
1 bunch green onions, julienned
Gochujang Glaze:
1/2 cup gochujang sauce
1/4 cup honey
1/4 cup soy sauce
2 tablespoons fish sauce
1 teaspoon grated fresh ginger
Chicken Dredge:
3 cups all-purpose flour
3 cups potato starch
2 teaspoons baking powder
2 teaspoons kosher salt
Oil, for frying
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.