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 Ingredients | |
|---|---|
| 4 | ROCKY® Free Range Boneless Skinless Chicken Thigh |
| 1/2 cup | kimchi juice, drained from 1 jar of kimchi |
| 1 large | egg |
| 1/2 tsp. | garlic powder |
| 3 tsp. | kosher salt, divided |
| 1 cup | all-purpose flour |
| 1/2 cup | cornstarch |
| 1/4 cup | gochugaru plus two tablespoons |
| 1 tbsp. | freshly ground black pepper |
| Canola or vegetable oil, for frying | |
| 1/4 cup | soy sauce |
| 1/4 cup | honey |
| 3 tbsp. | gochujang |
| 1 knob | (1-inch) ginger, peeled and grated |
| 2 tbsp. | rice wine vinegar |
| 1 tsp. | toasted sesame oil |
| 1/2 cup | water |
| 2 cups | shredded green cabbage |
| 1 | jalapeño, seeded and sliced |
| 1 cup | kimchi, drained and chopped |
| 3 | scallions, thinly sliced |
| 3/4 cup | mayonnaise |
| 1/2 tsp. | kosher salt |
| 4 | sesame burger buns, toasted |
 Method |
|
|---|---|
| 1 | Whisk together kimchi juice, buttermilk, egg, garlic powder and 2 teaspoons salt in large mixing bowl. Add chicken and press down to submerge. Cover and refrigerate for 2 to 4 hours. Meanwhile, prepare dredge, sauce, and slaw. |
| 2 | In large mixing bowl, combine remaining salt with flour, cornstarch, 1/4 cup gochugaru and pepper. Set dredge aside. |
| 3 | Bring soy sauce, honey, 2 tablespoons gochujang, 2 tablespoons gochugaru, ginger, 1 tablespoon rice wine vinegar, sesame oil, and water to a simmer in small saucepan over medium heat. Continue to simmer, stirring occasionally, until thick enough to coat back of spoon. Set aside to cool. |
| 4 | Toss cabbage, jalapeño, kimichi, scallions, 1/4 cup mayonnaise, 1 tablespoon rice wine vinegar and 1/2 teaspoon kosher salt to medium bowl until combined. Cover and refrigerate until ready to serve. |
| 5 | Remove chicken from refrigerator and heat 2” canola or vegetable oil in Dutch oven to 350°F over medium-high heat, reducing heat to maintain temperature at 350°. Set wire rack inside rimmed baking sheet next to stove. Remove chicken from marinade, letting excess liquid drip back into bowl, and transfer to bowl with flour-cornstarch mixture, tossing to coat. Working in batches to avoid crowding, carefully lower chicken into oil and fry 6 to 8 minutes, turning occasionally for even browning, until crust is deep golden brown, and chicken is cooked to internal temperature of 170°F. Remove chicken from oil and set on wire rack. Brush chicken on all sides with Korean spiced sauce. |
| 6 | To serve, whisk together 1 tablespoon gochujang and 1/2 cup mayonnaise and spread on top and bottom halves of toasted buns. Layer chicken and slaw over mayo and top with top bun. |
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