K-Popcorn Chicken

Ingredients

• 6 chicken thighs, skinless and boneless
• Rub & Grub Nashville Fried Chicken Coating
• 1 cup buttermilk
• 1 tbsp salt
• vegetable oil for deep frying
• 4 tbsp light soy sauce
• 2 tbsp gochujang paste
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tsp garlic, minced
• 2 tsp ginger, minced
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 spring onions, thin strips (garnish)
• 1/2 tsp chilli flakes (garnish)
• 1 tsp sesame seeds (garnish)

Method

1. Trim chicken of any extra skin or fat, cut into bite-size pieces and place in a bowl. Add the buttermilk and salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (overnight is best).
2. Heat a large pan/deep fryer of vegetable oil to 160°C (320°F).
3. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in Rub & Grub Nashville Fried Chicken Coating – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
4. Once the oil is hot enough, add in 4 to 6 chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.
5. Cook for 3-5 minutes until golden brown or until internal temperature reaches 74°C (165°F).
6. To make the sauce place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together. Bring to the boil, then simmer for 3 minutes until thickened.
7. Pour the sauce over the crispy chicken and carefully toss together. Top with the spring onions, chilli flakes and sesame seeds.