INGREDIENTS
- 1lb skinless boneless chicken thighs quartered
- 1 small grated onion
- 4 cloves grated garlic
- 2 tsp Korean red chili flake
- 1 tsp Sesame Oil
- 1 ½ tsp Kosher Salt
- ½ tsp Fresh Cracked Black Pepper
- 1 cup Buttermilk
- Vegetable Oil for frying
- Green Onion for garnish
- Black and White Sesame Seeds for garnish
Dry Batter
- ½ cup Corn Starch
- ½ Sweet Potato Flour
- 1 tsp White Sugar
- ½ tsp Kosher Salt
Sauce
- 1 tbsp grated Garlic
- 1 tbsp grated Ginger
- 1 finely diced Onion
- 1 tbsp Soy Sauce
- 1 tbsp Black Vinegar
- 1 tbsp Mirin
- 2 tbsp Brown Sugar
- ¼ cup Gochujang
- ¼ cup Water
- ½ tsp Kosher Salt
- 2 tsp Sesame Oil
METHOD
- In a stainless steel mixing bowl combine chicken, onion, garlic, chili flake, sesame oil, buttermilk and salt in a bowl. Refrigerate overnight or a minimum of 4 hours.
- In a pot on medium heat add sesame oil. Then add onion and ginger and cook for 3-4 minutes until golden brown. Add garlic and stir for one minute before adding all other ingredients and cooking for 15 minutes. Carefully transfer to an immersion blender or carefully blend well with a hand blender. Set aside.
- In a cooking vessel suitable for deep frying fill it 1/3 the way with vegetable oil and heat to 350F.
- Combine all ingredients for the dry batter well. Remove pieces of chicken from the marinade and allow excess marinade to drip off. Toss in batter and shake off excess flour, fry for 4 minutes and remove to a cooling rack. Increase temperature of oil to 375 and re fry chicken again for 4 minutes or until golden brown and toss in sauce and garnish with green onions and scallions.
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