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Korean Fried Chicken with Sautéed Spinach and Chili Butter

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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.