Korean Fried Chicken with Sautéed Spinach and Chili Butter
Ingredients
For the Brine:
- 2 cups buttermilk
- ½ tbsp. kosher salt
- ¼ tsp. gochugaru (Korean chili flakes) (see Notes)
- ¼ tsp. gochujang (see Notes)
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ¼ tsp. ground cumin
- ¼ tsp. ground coriander
- 1 strip lemon zest
- 1 whole 4-pound chicken, cut into 8 pieces
For the the Chili Butter:
- 1 cup unsalted butter
- ¾ cup Sriracha chili sauce
For the Seasoned Flour:
- 2 cups all-purpose flour
- ½ tsp. baking soda
- 1 tsp. kosher salt
- ¼ tsp. gochugaru (Korean chili powder)
- ¾ tsp. onion powder
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- ½ tsp. ground coriander
For the Sautéed Spinach:
- 2 tbsp. sesame oil
- 2 cups spinach
- 1 tsp. kosher salt
- 1 tsp. togarashi (see Notes)
To Cook and Serve:
- 4 cups canola oil
- 1 tsp. kosher salt
- 1 tsp. togarashi
- 1 lime, cut in half
Instructions
To prepare the brine:
- In a bowl, whisk the buttermilk, salt, gochugaru, gochujang, garlic powder, onion powder, cumin, coriander and lemon peel; continue to wisk until smooth and lump-free.
- Place the marinade in a zip-top bag or container with a tightfitting lid; add the chicken and marinate overnight.
To prepare the chili butter:
- Cut the butter into 1-inch cubes.
- In a small skillet, warm the Sriracha; add the butter while whisking.
- Use a hand blender to combine.
To prepare the seasoned flour:
- In a bowl, whisk all the ingredients together; set aside.
To make the sautéed spinach:
- In a sauté pan,over medium-high heat, warm the sesame oil.
- Add the spinach and season with salt and togarashi.
- Sauté until spinach is tender; keep warm on low heat.
To cook and serve:
- Heat the oil in a deep-fryer or heavy-bottomed pot to 300° F.
- Remove the chicken from brine and place in the seasoned flour; fully coat.
- Place the coated chicken in the hot oil and fry until golden brown: cook to an internal temperature of 165°F.
- Remove from the oil; place on a wire rack (with paper towel underneath) to allow any excess oil to run off the tenders.
- Season with salt and togarashi.
- Place the chili butter in a bowl, add the spinach and place the chicken on top; serve with lime halves.
- Process with a hand blender to combine.
Notes
If unable to find gochugaru (Korean chili flakes), gochujang or togarashi in your local grocery store, these can be found on Amazon.com.