Gochujang Fried Chicken with Kimchi Collard Greens

• •2 lbs Bone-in, skin-on chicken thighs and drumsticks
• •1 cup Gochujang (Korean chili paste)
• •2 tbsp Soy sauce
• •1 tbsp Rice vinegar
• •1 tbsp Fresh ginger, grated
• •2 cloves Garlic, minced
• •1 tsp Sesame oil
• •1 tbsp Brown sugar or honey
• •1.5 cups All-purpose flour
• •1 cup Cornstarch or potato starch
• •1 tsp Baking powder
• •1 tsp Salt
• •1 tsp Black pepper
• •1 tsp Smoked paprika (optional)
• •4 cups Neutral oil for frying (canola, peanut, or vegetable)
• •2 lbs Fresh collard greens, tough stems removed, chopped
• •4 oz Thick-cut bacon or pork belly, diced
• •1 cup Well-fermented kimchi, roughly chopped, with 2 tbsp juice reserved
• •4 cloves Garlic, minced
• •1 tbsp Fresh ginger, grated
• •2 cups Chicken broth
• •1 tbsp Soy sauce
• •1 tsp Brown sugar
• •1 tsp Sesame oil
• •1 tbsp Apple cider vinegar (optional)
• •to taste Salt and freshly ground black pepper
• •2 tbsp Toasted sesame seeds, for garnish
• •2 Green onions, thinly sliced, for garnish

Instructions

1. 1

   **Marinate the Chicken:** In a large bowl, combine gochujang, 2 tbsp soy sauce, rice vinegar, 1 tbsp grated ginger, 2 minced garlic cloves, 1 tsp sesame oil, and 1 tbsp brown sugar. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for deeper flavor.

2. 2

   **Prepare the Kimchi Collard Greens:** In a large Dutch oven or heavy-bottomed pot, cook the diced bacon or pork belly over medium heat until crispy and the fat is rendered. Remove the crispy bacon bits with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. 3

   Add the remaining 4 minced garlic cloves and 1 tbsp grated ginger to the pot with the bacon fat. Sauté for 1 minute until fragrant. Add the chopped collard greens and cook, stirring occasionally, until they start to wilt, about 5-7 minutes.

4. 4

   Stir in the chopped kimchi, reserved kimchi juice, chicken broth, 1 tbsp soy sauce, 1 tsp brown sugar, and 1 tsp sesame oil. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the collard greens are tender. If using, stir in the apple cider vinegar during the last 5 minutes of cooking. Season with salt and pepper to taste.

5. 5

   **Prepare the Breading for Chicken:** In a shallow dish or large resealable bag, combine all-purpose flour, cornstarch, baking powder, 1 tsp salt, 1/2 tsp black pepper, and smoked paprika (if using). Mix well.

6. 6

   **Fry the Chicken:** Heat the neutral oil in a large deep pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). While the oil heats, remove chicken from the marinade and dredge each piece in the flour mixture, ensuring it's fully coated. Shake off any excess.

7. 7

   Carefully lower chicken pieces into the hot oil, frying in batches to avoid overcrowding the pot (this helps maintain oil temperature and ensures even crisping). Fry for 6-8 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). Adjust heat as needed to maintain oil temperature.

8. 8

   Remove fried chicken with tongs or a spider and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining chicken pieces. Let the chicken rest for a few minutes.

9. 9

   **Serve:** Plate the crispy Gochujang Fried Chicken alongside a generous portion of Kimchi Collard Greens. Garnish with the reserved crispy bacon bits (from step 2), toasted sesame seeds, and thinly sliced green onions. Serve hot.

Chef's Tips

• 💡For extra crispy chicken, consider a double fry: fry once for 5-6 minutes until lightly golden, remove and rest for 10 minutes, then fry again for 2-3 minutes until deeply golden and extra crispy.
• 💡Use a deep-fry thermometer to monitor oil temperature; consistent temperature is key for perfectly cooked and crispy fried chicken.
• 💡Well-fermented, sour kimchi works best for the collard greens, as its acidity balances the richness of the bacon and the slight bitterness of the greens.
• 💡Don't overcrowd the pot when frying chicken, as it will lower the oil temperature and result in soggy chicken. Fry in batches if necessary.
• 💡Collard greens can be made ahead of time and reheated gently. Their flavor often deepens overnight.