This Recipe WoN Olympic Gold

#shorts #chicken #chickenrecipe
KIMCHI HONEY FRIED CHICKEN
1.5lb chicken
1.5c buttermilk
1/2c kimchi juice
1tbs sugar
1/2tbs salt


FLOUR DREDGE:
1.25c all purpose flour
1/2c cornstarch


BATTER:
1c cake flour (all purpose is fine)
1c cold water


KIMCHI HONEY:
1/2c honey
1/2c kimchi juice
2tbs gochugaru
Salt to taste


- brine the chicken overnight (up to 2 days)
- Drain and pat dry
- Dip into the batter, then the dredge
- Fry at 300 for 4-6 minutes depending on size
(3-4 minutes for boneless)
- drain and cool for 30 minutes
- Fry at 325 for 3-4 more minutes (2-3 for boneless)



- for the sauce, combine everything together and simmer over medium high until reduced by 1/3

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