Korean fried chicken dredge10/8/2023 The cucumber kimchi recipe will make more than you need for this recipe, place any leftover in an airtight jar and store in fridge for your next burger or Asian meal.Assemble the burger with lashings of mayonnaise, then layered with kimchi pickled cucumbers, fried chicken, hot sauce, two slices of cheese, and topped with the wombok slaw.Make your wombok slaw by combining all ingredients in a medium sized bowl.Set on wire rack to drain any excess oil. In batches, cook chicken for 5-8mins until golden and cooked through. Heat oil in a large heavy based pot or deep fryer to 180C. Dredge chicken through flour, knocking off all excess, dunk into buttermilk and then straight back into flour mix, coating well. Prepare the buttermilk by adding egg and hot sauce, mix well to combine. Combine the flours and salt in a large bowl.Also the day before, place chicken thigh into buttermilk, cover and refrigerate. Combine all ingredients in a small bowl or airtight jar and cover and place in fridge overnight (or longer) to pickle and for flavours to develop. Start the recipe the day before by making the kimchi style pickled cucumbers.
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