Recipe by Kelly Ruben, NYC Chef, Recipe Developer and Food Blogger, Dining by Kelly
Prep Time: 3 hrs Cook Time: 15 mins Total Time: 3 hrs 15 mins Yield: 4-6 servings
Ingredients
For the Gochujang Glaze:
3/4 cup Soy Sauce
3/4 cup Gochujang
3/4 cup Brown Sugar
1 inch knob Ginger, grated
3 Garlic Cloves, grated
For the Fried Chicken:
1 - 1 1/2 pounds Smart Chicken Organic Chicken Tenderloins
1 1/2 cups Buttermilk
1 tsp Garlic Powder
1 tsp Red Chili Flakes
1 tsp Ground Black Pepper
1 tsp Kosher Salt
1 cup Corn Starch
1 cup AP Flour
Vegetable Oil, for frying
Sesame Seeds, for garnish
Chopped Scallions, for garnish
Directions
Gochujang Glaze: Combine all ingredients in a sauce pot and bring to a boil. Simmer for a couple minutes until the sauce thickens then remove from heat and set aside. The glaze should be thick enough to coat the back of a spoon, but thin enough to brush over the chicken. If it is too thick, add in a splash of water.
Fried Chicken: Combine buttermilk, chicken and spices in a large container. Marinate in the fridge for 2 hours to overnight. Heat a few inches of oil in a large pot to 350°F. Combine corn starch and flour. Take each piece of chicken from the buttermilk and scrunch the chicken into the corn starch and flour mixture with your hands. You want to create as many crevasses as possible for the mixture to cover the chicken. This is what gets an extra crispy piece of fried chicken. Working in batches, fry the chicken in the oil until golden brown (about 5 minutes). Remove the chicken to a wire rack and use a brush to cover the chicken in the glaze. Top the chicken with sesame seeds and scallions.