One of the most popular food trends we’ve seen in restaurants and take out menus during 2020 is Nashville Hot Chicken. But there is another [not so new] kid on the block with a healthy oriental spin. Coated in a thick crust of crushed corn polenta and finished with an alluring sweet and spicy Korean-inspired BBQ basting. This mouth-watering chicken is a sure-fire crowd favorite. We’re giving you two methods of cooking including air frying and conventional baking. Read further to find out which style of baking gave the most crave-worthy crust. Serve with a side of fragrant steamed rice and stir fried veggies for an easy dinner that’s delicious with a twist.
The Southern-style buttermilk marinade offers a few distinct benefits including keeping the chicken incredibly moist while also lending itself as a binder for your polenta and flour crust. Leave the chicken in the buttermilk for at least 2 hours but ideally around 6 hours or even overnight. The addition of gochujang or crystals hot sauce here welcomes an extra kick of heat with a bright pepper-vinegar twang. If that hasn’t got your mouth watering, I don’t know what will.
Words of wisdom: We created bite size Korean chicken popcorn here. If you wish to send your Friday night sando to epic status, leave boneless chicken thighs whole rather than diced to create the most epic Korean Fried Chicken Burger imaginable. Serve with a light kewpie mayonnaise cabbage slaw and brioche roll. Beer pairing essential. See below.
Kevin's Natural Foods Paleo Korean Style Bbq Chicken
I consulted LA-bred beer cicerone Harley Rogers for a red hot recommendation on pairing a crisp frothie with fiery Korean chicken. “Why not offer your guests two options. Bring the heat with a bitter,
Right now I’m absolutely loving Hazy IPA. The minimal intervention approach to filtering welcomes an irresistibly smooth and juicy fruit flavor but enough crunch to cut through the spiciness of our Korean Fried Chicken. I happen to think that anything made by Russian River Brewing is pure fire.
I consulted LA-bred beer cicerone Harley Rogers for a red hot recommendation on pairing a crisp frothie with fiery Korean chicken. “Why not offer your guests two options. Bring the heat with a bitter,
Right now I’m absolutely loving Hazy IPA. The minimal intervention approach to filtering welcomes an irresistibly smooth and juicy fruit flavor but enough crunch to cut through the spiciness of our Korean Fried Chicken. I happen to think that anything made by Russian River Brewing is pure fire.
I consulted LA-bred beer cicerone Harley Rogers for a red hot recommendation on pairing a crisp frothie with fiery Korean chicken. “Why not offer your guests two options. Bring the heat with a bitter,
Right now I’m absolutely loving Hazy IPA. The minimal intervention approach to filtering welcomes an irresistibly smooth and juicy fruit flavor but enough crunch to cut through the spiciness of our Korean Fried Chicken. I happen to think that anything made by Russian River Brewing is pure fire.
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