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.
Large bowl
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
Medium bowl
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
1
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.
2
Whisk together the potato starch and seasonings.
3
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.
4
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.
5
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.
6
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.
7
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.