Back \ Stuffing Waffles w/ Kimchi Buttermilk Brined Korean Fried Chicken topped w/ Gochugaru Hot Honey Drizzle

Nov 20, 2023

Stuffing Waffles w/ Kimchi Buttermilk Brined Korean Fried Chicken topped w/ Gochugaru Hot Honey Drizzle

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RECIPE
This recipe will yield for about 7-8 people. 

The Night Before.


Step 1: Brine the Chicken. 

Prep this chicken to marinate overnight. 

Ingredients:
1/2 cup Kimchi juice, drained from 1 jar of kimchi
1 cup Buttermilk
1 large egg
3 medium cloves garlic, 
1 1/2 tsp kosher salt
1 tbsp soy sauce
1/4 cup gochugaru
2 tbsp ground black pepper
8 boneless, skinless chicken thighs

Directions:
Combine all ingredients in a large bowl. Refrigerate overnight - give it a shake one or twice to move and fully coat all chicken. 

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The day of.


Step 2: Stuffing - I don’t release this recipe lightly - it’s probably my favorite food. 

Ingredients:
2-3 loaves (enough to fill a rectangular baking pan) Bread (Go with something thicc - like a sourdough). I like to add in some croissants, dinner rolls, large bread loaves, whatever I can get my hands on really). Bonus points if you buy it 2-3 days in advance, it’s a little better when teetering on the edge of stale.
2 Yellow Onion, diced
1 1/2 tbsp Ground Sage (or fresh chopped)
1 1/2 tbsp Ground Thyme (or fresh chopped)
2 Cups Dried sweetened cranberries
1 lb Breakfast Sausage
1-2 boxes (depending on how dry your bread is) Chicken stock 
1 stick salted butter
2 tsp salt (+ more to taste)
1 tsp pepper

Directions:

Cube your bread - Cut the day-old bread into 1-inch cubes and spread them out in a baking pan. 

Sauté Vegetables - In a large skillet, heat oil over medium-high heat. Add the diced onions and celery and sauté until they are soft and translucent. Add the sage, thyme, pepper & salt & stir. 

Add the butter to the veggie pan. Once melted, add chicken stock. 

Cook sausage and chop to small pieces. 

Add the veggie/stock mixture, sausage & dried cranberries to the pan.  Mix thoroughly. I usually get my hands in there for an even mixture.  The bread pieces should be teetering on mushy. If they seem dry, add more chicken stock. 

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Step 3: Prep hot honey sauce

Ingredients:
1/2 cup vegetable oil
2 medium cloves garlic, smashed
1/4 cup gochugaru
2 tbsp ground black pepper
2 tbsp gochujang
1 tbsp honey
2 tsp apple cider vinegar
2 tsp soy sauce

Directions:
Combine oil, garlic, gochugaru, and black pepper in a small saucepan and heat over medium heat. Continuously stir. Cook this until the mixture smells fragrant (about 2 minutes of sizzling).  Drain through a fine strainer and allow to cool.
Combine soy sauce, gochujang, vinegar, honey, & a few spoons of water into a blender - blend until smooth. Slowly pour in your cooled chili oil. 
Refrigerate until use. 

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Step 4: Fry the Chicken 

Ingredients - Dredge:
2 cups all-purpose flour
1/2 cup cornstarch
1 tbsp baking powder
1/4 cup) gochugaru
1 tbsp black pepper
1/4 cup black sesame seeds
2 tbsp garlic powder
2 tsp salt

Additional Ingredients:
2L peanut oil for frying
4 tbsp of brine from chicken marinade

Directions:
Combine all ingredients for flour dredge. Add 4 tbsp of brine from your marinating chicken and add to flour mixture. Mix it in with your hands. 

Heat a large pan or wok (something with tall edges) with peanut oil and bring to 325°F. Add pieces of chicken from marinade to the dredge, one at a time, ensuring they get completely coated with the flour dredge mixture. Shake off excess flour. 
Add 2-3 pieces of chicken to the wok or pan, adjust heat accordingly to keep temperature at 275-300°F throughout cooking using a thermometer. 

Cook about 5-6 minutes on one side, then flip and cook about 4 minutes on the 2nd side. Internal temp should read about 160°F on your temp probe before you remove. 

Move chicken to a baking sheet to drain. 

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Step 5: Stuffing Waffles

Using the stuffing you made above, add 3 eggs to the mixture and stir thoroughly. This will help to bind the waffles. 

Scoop into waffle maker and cook until crispy. 

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Step 6: Assemble 

Place stuffing waffle on plate. Add piece of fried chicken. Drizzle your hot honey mixture over the top. 




Enjoy this absolute masterpiece you just made.