Kimchi Fried Chicken Recipes

Steps:

• Add the chicken to a large bowl. Put the kimchi in a food processer and blend until smooth. Add it to the chicken along with the buttermilk and stir until well combined. Cover with plastic wrap and refrigerate for at least 8 hours and up to overnight.
• When you are ready to cook the chicken, whisk the flour, chili powder, garlic powder, onion powder, smoked paprika, celery seeds, cumin and white pepper in a large bowl.
• Working with one piece of chicken at a time, remove from the kimchi marinade, allowing any excess marinade to drip off, then dredge in the seasoned flour. Transfer the chicken to a wire rack set over a baking sheet. Repeat this process until all the chicken has been dredged once. Then dredge the chicken one piece at a time for a second time. This second dredge will make for an extra thick and crunchy crust. Repeat until all the chicken has been dredged twice. Let the chicken sit at room temperature while you heat up the oil.
• Fill a large high-sided skillet or cast-iron pan with a little more than 1/2-inch of oil and heat to 375 degrees F on a deep-fry thermometer. When the oil is hot, fry the chicken in batches of 4 pieces until golden brown and the internal temperature is 165 degrees F on an instant-read thermometer, 6 to 8 minutes total, carefully turning the chicken once halfway through the cooking time. Transfer the fried chicken to a second wire rack set over a baking sheet. Allow the oil to return to 375 degrees F in between each batch.
• Sprinkle the chicken with sliced scallions and serve immediately.

Steps:

• Whisk buttermilk, egg and kimchi together in a large bowl. Add chicken, making sure the pieces are coated and submerged in the buttermilk mixture. Cover with plastic wrap and refrigerate overnight.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper and onion powder in a large shallow dish.
• Remove chicken from the buttermilk-kimchi mixture and dredge each piece in the seasoned flour. Shake off any excess. Transfer chicken to a plate; let it rest for 15 to 20 minutes, then dredge each piece again in the seasoned flour and place it back on the plate.
• Heat peanut oil in a large Dutch oven to a temperature of 325 degrees F. Add all the chicken to the pot and cook 15 minutes for bone-in pieces, 9 minutes for boneless pieces.
• Remove chicken from the oil and transfer to a cooling rack set over a paper-towel-lined baking sheet. Let rest for 10 minutes. Heat the oil to 375 degrees F, then fry the boneless pieces for 4 more minutes or bone-in pieces for 10 more minutes.
• Remove chicken from the oil and transfer to a cooling rack again set over a paper-towel-lined baking sheet. Let rest for 10 minutes before serving.

Steps:

• Gather your ingredients.
• For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.
• For the slaw: In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.
• For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
• For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
• Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.
• Toss chicken with sauce and top with scallions and sesame seeds.