Korean Fried Chicken with Spicy Asian Slaw

• servings: 4 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

6-8 chicken thighs, (boneless and skinless)

kosher salt and pepper to season

1 large egg

2 cloves garlic, minced

1/3 cup cold water

1/3 cup all-purpose flour

1/4 cup cornstarch

vegetable oil for frying

rice to serve

sesame seeds

cilantro

1/3 cup gochujang paste (add more for spicier)

3 cloves garlic, minced

1 tsp ginger, grated or paste

1 tbsp lime juice

1/3 cup soy sauce

1/3 cup ketchup

1 tbsp honey (warmed)

1/4 cup water

1 cup green cabbage, shredded

1 cup purple cabbage, shredded

2/3 cup carrots, shredded

1/2 cup mayonnaise

1 tbsp red wine vinegar or rice wine vinegar

1 tbsp honey, warmed

kosher salt and pepper to season

2 tbsp sriracha

1 tsp lemon juice

Directions

Heat vegetable oil in a large cast iron pan, wok, or Dutch oven. Fill with enough oil to shallow fry or completely submerge.

For the chicken: cut each thigh into large bite size pieces and place in a large bowl. Season with salt and pepper, add the minced garlic, egg, flour, cornstarch and water. Mix well using your hands to coat each piece.

Fry each piece until golden on both sides and transfer to a wire rack. Repeat in batches until all the chicken is fried. For extra crispy, return for a double fry. Remove and season with some salt.

Gochujang sauce: Mix together all the ingredients and bring to a gentle simmer. Stir occasionally until nice and bubbly and the mixture has turned into a sticky sauce. About 5 minutes.

Asian slaw: Whisk together the mayonnaise, vinegar, honey, salt, pepper, sriracha, and lemon juice. Pour overtop the shredded cabbage and carrots.

Serve chicken over rice with a side of Asian slaw. Season with some sesame seeds and garnish with fresh cilantro. Enjoy!