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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

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
jalapeño, seeded and sliced
1 cup kimchi, drained and chopped
scallions, thinly sliced
3/4 cup mayonnaise
1/2 tsp. kosher salt
sesame burger buns, toasted
Method

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.

CHECK OUT OUR RECIPE BOOKLET!

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