Kenji has long been a fan of pickle-brined fried chicken sandwiches—brining chicken thighs in dill pickle juice before dredging and frying them results in juicy, flavor-packed chicken. So he wondered if he could use the same technique with the brine from a different type of pickle: kimchi. The answer is yes, and the results are fantastic!
This recipe combines kimchi-brined fried chicken with a spicy crust and vinegary hot sauce, marrying some of my favorite elements from both Korean fried chicken and Nashville-style hot chicken. It’s awesome on a toasted potato bun, and arguably even better paired with Stella’s Black Sesame Buttermilk Biscuits.
FULL STORY: https://www.seriouseats.com/2019/07/kimchi-fried-chicken-sandwich.html
Kenji’s channel: https://www.youtube.com/channel/UCqqJQ_cXSat0KIAVfIfKkVA
Four Secrets to Improving Any Fried Chicken Recipe: https://www.seriouseats.com/2015/07/four-secrets-for-better-fried-chicken.html
Our favorite wok for frying: https://amzn.to/32EkqUK
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