This fried chicken is made with Korean gochujang (red chili paste), ramen, lots of garnishes and served with cornmeal muffins
Directions for: Korean Fried Chicken
Ingredients
Cornmeal Muffinscup flour
cup yellow cornmeal
tsp baking soda
tsp salt
cup sugar
cup heavy cream
cup butter, melted
1 egg
Assembly1 lb(s) boneless, skinless chicken thighs, quartered
2 cloves garlic, finely minced
1 tsp salt
tsp cayenne pepper, plus 1 tsp
1 tsp ginger powder
cup orange juice
Oil, for frying
2 eggs, beaten
4 cups flour
Salt and pepper
1 tsp garlic powder
cup honey
cup ketchup
1 Tbsp Korean chili paste (gochujang)
cup corn kernels
cup mayonnaise
1 Tbsp hot sauce
1 tsp lemon juice
1 tsp sesame seeds
12 pieces cilantro
cup kimchi, chopped
1 pkg ramen noodles
1 thick slice red Thai chili
1 green onion, sliced
Skewers
Directions
Cornmeal Muffins1. Preheat oven to 375F (190C). Spray mini muffin tin with non-stick spray.
2. In a bowl, combine flour, cornmeal, baking soda, salt, and sugar. In a separate bowl whisk together cream, butter, and egg. Slowly combine the wet ingredients into the dry ingredients.
3. Pour batter into the muffin tin full. Bake for 15-18 minutes. Set aside to cool.
Assembly1. Take your cut chicken in a small bowl and add garlic, salt, ginger, and orange juice. Marinate overnight.
2. Preheat oil in a shallow frying pan to 375F (190C). Preheat oven to 350F (150C).
3. Remove the chicken from the marinade and place in sieve. Take two shallow pans. Fill one with flour and a pinch of salt and pepper. In the other pan add the eggs. Dredge the chicken with the flour and tap off any excess. Place chicken in eggs, and then back into the flour.
4. Carefully place chicken in oil and fry until it becomes golden brown. Remove and place in bowl.
5. In a separate bowl mix together cayenne, garlic powder, honey, ketchup, Korean chili paste, and kernels. Add fried chicken and toss until the chicken is evenly coated. Place on a lined baking sheet and bake for 10 minutes.
6. In a small bowl combine mayonnaise, hot sauce, and lemon juice to create spicy aioli.
7. Take the cornmeal muffins and cut in half, lengthwise. Brush the tops with a little water and sprinkle with sesame seeds. Cut the bottom of the muffin so that they will sit straight on a plate.
8. Line up the 3 cornmeal muffin bottoms on plate. Spread the spicy aioli on them. Add cilantro leaves, crispy chicken, kimchi, and some crushed ramen noodles. Add more of the spicy aioli and add the top of the muffin. Push a skewer through the top of the muffin with a round cut of the Thai chili. Garnish the plate with sliced green onion and serve.
See more: Asian, Chicken, Comfort Food, Eggs/Dairy, Fry, Korean, Main