Gochujang Fried Chicken with Kimchi Collard Greens
A vibrant fusion dish marrying the spicy, sweet heat of Korean gochujang fried chicken with the tangy, savory depth of Southern-style collard greens, elevated with the fermented kick of kimchi.
Ingredients
- •2 lbs Bone-in, skin-on chicken thighs and drumsticks
- •1/4 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
- •1/2 cup Cornstarch or potato starch
- •1 tsp Baking powder
- •1 tsp Salt
- •1/2 tsp Black pepper
- •1/2 tsp Smoked paprika (optional)
- •4-6 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.
**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.
**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.
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.
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.
**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.
**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.
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.
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.
**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.
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.
Recipe from TheCookbook.ai
Created by Basil Roux