Makes: 4
Prep Time: 30 mins plus marinating and brining
Cook time: 7-10 min
Things you need:
Chicken
4 Boneless, Skinless Chicken Thighs
240ml or 1 cup Buttermilk
150g or 1 cup All Purpose flour
125g or 3/4 cup Potato starch (or cornstarch)
Pickles
4 Mini cucumbers
240 ml or 1 cup Rice wine vinegar rice
60ml or 1/4 cup distilled vinegar
60ml or 1/4 cup water
1 tbs salt
1 tbs sugar
Sliced clove of garlic
Couple pinches of coriander seed
Slaw
1/4 Cabbage Finely shredded
Half large carrot julienned
1.5 tbs mayo
1 tbs korean pepper
1 tbs Mirin
1 clove garlic grated
Salt & Pepper to taste
Kimchi mayo
2 tbs finely chopped kimchi
2 tbs mayo
Glaze
2 tbs Gochujang Paste
240ml or 1 cup water
2 tbs ketchup
2 tbs maple syrup
60ml or 1.4 cup rice vinegar
Steps:
Season chicken and add to buttermilk. Marinate for 1-2 hours in a pinch or overnight.
Make glaze as per video. Set aside
Make slaw as per video. Set aside
Make pickles as per video. Set aside
Dredge chicken in flour remembering to squeeze on the flour to create jagged areas. Fry in oil at 375F. Do this in batches. Set on a wire rack to drain off excess oil once chicken is cooked to internal temp at 165F.
Brush glaze on cooked chicken. Toast brioche buns and add kimchi mayo to both sides. Add pickles, slaw and then glazed chicken. Eat, smash, enjoy.
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