Content Stats & Analytics for @itschebbo

Chebbo
@itschebbo

258,259 followers

I promise it’s THAT EASY!! For the Fried Chicken: 1. 4 boneless, skinless chicken thighs 2. 1 cup buttermilk 3. 2 teaspoons Korean red pepper flakes (gochugaru) 4. Salt and black pepper to taste 5. 1 cup all-purpose flour 6. 1/2 cup cornstarch 7. 1/2 teaspoon baking powder 8. Oil, for frying Gochujang Glaze: 1. 1/2 cup Korean chili paste (gochujang) 2. 3 tablespoons honey 3. 2 tablespoons soy sauce 4. 1 tablespoon sesame oil 5. 2 cloves garlic, minced 6. 1 tablespoon fresh ginger, grated Kimchi Slaw: 1. 2 cups shredded cabbage 2. 1/2 cup chopped kimchi 3. 2 tablespoons kimchi juice 4. 1 tablespoon rice vinegar 5. Salt and pepper to taste Instructions: 1. Begin by marinating the chicken. In a bowl, mix the buttermilk, Korean red pepper flakes, salt, and pepper. Add the chicken thighs and let them marinate for at least 1 hour, preferably overnight in the refrigerator. 2. For the sweet gochujang glaze, combine all the glaze ingredients in a saucepan. Simmer over medium heat until the mixture is slightly thickened. Set aside to cool. 3. Prepare the kimchi slaw. In a large bowl, mix the shredded cabbage, chopped kimchi, kimchi juice, rice vinegar, salt, and pepper. Toss until well combined and set aside. 4. Once the chicken has marinated, combine the flour, cornstarch, and baking powder in a separate bowl. Remove the chicken from the buttermilk marinade, shaking off the excess, and coat each piece in the flour mixture. 5. Heat the oil in a deep fryer or large saucepan to 160c. Fry the chicken until it’s golden brown and crispy, about 6-7 minutes. Drain on a wire rack. 6. Brush each piece of fried chicken generously with the sweet gochujang glaze. 7. Butter and toast the brioche buns. 8. To assemble the burger, spread some creamy sriracha mayo on the bottom bun, followed by a lettuce leaf, a piece of glazed fried chicken, and a heap of kimchi slaw. Top with the other half of the bun. #korea #friedchicken #friedchickensandwich #koreanfood