Brine
Ingredients:
2 litres water
½ cup salt
¼ cup sugar
2 lemons
2 tbs peppercorns
Method:
- Place all ingredients into a pot and bring to a boil
- Turn off and let cool completely
- Once cooled, soak chicken thighs overnight (12 hours)
Dredge
Ingredients:
3 cups all-purpose flour
2 tbsp. smoked paprika
2 tbsp. onion powder
2 tbsp. garlic powder
2 tbsp. white pepper
Chicken
Ingredients:
2 lb boneless chicken thighs
2 cups buttermilk
Method:
- In a bowl, mix all dry ingredients
- Dip brined chicken into buttermilk
- Dredge chicken in flour dredge
- Deep fry chicken until internal temperature hits 165F
- Place on drying rack and season with salt
Korean Hot Sauce
Ingredients:
200g ketchup
800g apple cider vinegar
250g honey
200g gojuchang
60g Worcestershire
20g onion powder
20g garlic powder
60g chili flaks
5g black pepper
5g salt
4 tbsp. grainy mustard
Method:
1. Place all ingredients, except grainy mustard, into a blender and mix
2. Pour mixture into bowl and whisk in grainy mustard
Garnish
1 bunch cilantro
Method: 1. Wash and roughly chop cilantro to generously sprinkle over the fried chicken once plated
