Trendy Fried Chicken With Kimchi Slaw Recipes

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KIMCHI FRIED CHICKEN



Kimchi Fried Chicken image

Provided by Wanna Make This?

Categories     main-dish

Time 9h

Yield 6 servings

Number Of Ingredients 14

3 small boneless skinless chicken breasts (6 to 8 ounces each), cut in half lengthwise
3 large boneless skinless chicken thighs (6 to 8 ounces each), cut in half crosswise
2 cups prepared kimchi (about 12 ounces)
2 cups buttermilk
3 cups all-purpose flour
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons smoked paprika
1 teaspoon celery seeds
1 teaspoon ground cumin
1 teaspoon ground white pepper
4 cups vegetable oil
2 scallions, thinly sliced on the diagonal

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.

KIMCHI FRIED CHICKEN



Kimchi Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 9h25m

Yield 4 servings

Number Of Ingredients 12

2 cups buttermilk
1 large egg
1 cup pureed kimchi (puree kimchi in a food processor)
One 3 1/2-pound chicken, cut into 8 pieces, or 4 large boneless chicken breast halves (see Cook's Note)
2 cups flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon onion powder
2 1/2 quarts peanut oil for frying

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.

TRENDY FRIED CHICKEN WITH KIMCHI SLAW



Trendy Fried Chicken with Kimchi Slaw image

Shake up your fried chicken game with this Korean-inspired batter and slaw. Vodka and cornstarch in the batter are the secret to light and crispy skin, and kimchi and gochujang add a new kick to a traditional cabbage slaw.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

2 quarts safflower or other neutral oil
1/2 cup mayo or aquafaba mayo substitute
1/2 cup gochujang Korean paste, Mother in Law's preferred brand
About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1 inch ginger root
1 clove garlic
1 tablespoon toasted sesame oil
A few scallions
1/2 head small savoy cabbage
1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand
1 clove garlic, grated or sliced
1 inch ginger root, grated or minced
1/2 cup gochujang Korean paste
1/3 cup chicken stock
1 tablespoon LBS -- light brown sugar
About 1 tablespoon toasted sesame oil
2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast
Salt and pepper
1/2 cup vodka
1/2 cup cornstarch
1/2 cup AP flour
1 teaspoon baking powder
A few thin scallions or bundle of chives
Toasted sesame seeds

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.

TRENDY FRIED CHICKEN WITH KIMCHI SLAW



Trendy Fried Chicken with Kimchi Slaw image

Get Trendy Fried Chicken with Kimchi Slaw Recipe from Food Network

Provided by @MakeItYours

Number Of Ingredients 24

2 quarts safflower or other neutral oil
1/2 cup mayo or aquafaba mayo substitute
1/2 cup gochujang Korean paste, Mother in Law's preferred brand
About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1 inch ginger root
1 clove garlic
1 tablespoon toasted sesame oil
A few scallions
1/2 head small savoy cabbage
1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand
1 clove garlic, grated or sliced
1 inch ginger root, grated or minced
1/2 cup gochujang Korean paste
1/3 cup chicken stock
1 tablespoon LBS -- light brown sugar
About 1 tablespoon toasted sesame oil
2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast
Salt and pepper
1/2 cup vodka
1/2 cup cornstarch
1/2 cup AP flour
1 teaspoon baking powder
A few thin scallions or bundle of chives
Toasted sesame seeds

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.

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