South meets East meets cheese. Perfect for mornings after late nights, brunches, lunches, or dinners on days ending with -y. Crunchy fried chicken, melty cheese, and spicy kimchi coming together perfectly between fluffy and buttery biscuits.
1 pound boneless, skinless chicken thighs
2 tablespoons gojuchang or your favorite chili paste
1/2 tablespoon tomato paste
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup or so of potato starch
A few dashes of salt
A few dashes of black pepper
A few dashes of garlic powder
A few dashes of onion powder
On the sidelines
Jar of good kimchi
Cheddar jack cheese, sliced
Vegetable oil, for frying
In a large bowl, combine the chicken thighs and seasonings. Toss to thoroughly coat the chicken, cover with plastic wrap, and marinate in the fridge for an hour.
Whisk together the potato starch and seasonings.
Fill a large, deep pot with a few inches of vegetable oil. Over medium heat, bring the oil to 350 degrees Fahrenheit. Line a plate with a few paper towels and place near the pot.
Remove the marinated chicken from the fridge and working piece by piece, toss each thigh in the seasoned potato starch. Once all thighs are coated, let the chicken rest for a few minutes.
Once the oil reaches 350 degrees F, use tongs to carefully place each thigh into the pot. Fry the chicken until barely golden brown while flipping at least once- about 3-4 minutes. Remove and let rest on the paper towel-lined plate.
Increase the temperature of the oil to 375 degrees Fahrenheit. Once at temp, fry the chicken for another minute or so until the crust is a deep golden brown. Remove and let cool on a wire rack if you have one or the paper towel-lined plate.
Split the biscuits in half and place a thigh on each. Top with a slice (or if you're like me, two slices) of cheese and a heaping spoonful of kimchi. Finish with the top half of the biscuit.