Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup buttermilk
- 1/2 cup kimchi, finely chopped
- 2 tablespoons gochujang (Korean chili paste)
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup chopped scallions, for garnish
Special equipment needed:
- Large mixing bowl
- Whisk
- Large skillet or wok
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
2. In another bowl, mix together the buttermilk, kimchi, gochujang, soy sauce, honey, and rice vinegar.
3. Add the chicken pieces to the buttermilk mixture and stir to coat. Let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
4. Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
5. Add the garlic and ginger and stir-fry for 30 seconds, until fragrant.
6. Remove the chicken from the buttermilk mixture, shaking off any excess, and dredge in the flour mixture.
7. Add the chicken to the skillet and cook for 5-7 minutes per side, until golden brown and cooked through.
8. Use tongs to transfer the chicken to a paper towel-lined plate to drain any excess oil.
9. Garnish with chopped scallions and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 16g
Saturated Fat: 3g
Cholesterol: 100mg
Sodium: 1200mg
Carbohydrates: 36g
Fiber: 2g
Sugar: 10g
Protein: 28g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or wings.
- All-purpose flour can be substituted with rice flour or cornstarch.
- Buttermilk can be substituted with regular milk or yogurt.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochujang can be substituted with hot sauce or chili paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Sesame oil can be substituted with vegetable oil or olive oil.
Variations:
- Add chopped vegetables such as bell peppers, onions, or carrots to the stir-fry.
- Serve with a side of rice or noodles.
- Make a dipping sauce with mayonnaise, gochujang, and honey.
- Top with a fried egg for a Korean-style chicken and egg dish.
Tips and tricks:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
- Double-dredge the chicken in the flour mixture for extra crispy coating.
- Use a splatter screen to prevent oil from splattering while frying.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a platter with a side of dipping sauce and garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Rice, noodles, or a side salad
Suggested side dishes:
Kimchi fried rice, cucumber salad, or stir-fried vegetables
Troubleshooting advice:
- If the chicken is not crispy enough, increase the heat and cook for a few more minutes.
- If the chicken is overcooked, reduce the cooking time and check the internal temperature with a meat thermometer.
- If the coating is not sticking to the chicken, make sure to shake off any excess buttermilk before dredging in the flour mixture.
Food safety advice:
- Always wash your hands and utensils before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kimchi is a traditional Korean side dish made of fermented vegetables such as cabbage, radish, or cucumber. It is known for its spicy and sour flavor and is often used as a condiment or ingredient in Korean cuisine.
Flavor profiles:
Spicy, tangy, savory
Serving suggestions:
Serve hot as a main dish or appetizer.
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Region: Korean