Pecan crusted Korean fried chicken served on steamed rice with carrots, cucumber, snap peas, and kimchi. Topped with scallions, toasted sesame seeds, and a pecan-gochujang bibimbap sauce.
Prepare the marinade (brine) by combining buttermilk, sesame oil, soy sauce, gochujang, honey, garlic, chili flakes, kosher salt, and white pepper in a medium mixing bowl. Add chicken thighs, mix, cover, and refrigerate for 12-24 hours.
Prepare the gochujang bibimbap sauce. In a saucepan, combine gochujang, honey, soy sauce, sesame oil, vegetable oil, rice vinegar, garlic, ginger, shredded pear, brown sugar, chili flakes, white pepper, and pecans. Cook over medium heat until thickened. Cool and divide in half for cooking and serving.
Prepare dredge by mixing flour, cornstarch, chili flakes, granulated garlic, granulated onion, paprika, kosher salt, white pepper, and toasted pecans in a medium size mixing bowl. Remove chicken from marinade, dredge, place on a parchment lined sheet pan and rest for 1 hour in the refrigerator. Re-dredge, and fry at 325°F for 8-12 minutes until internal temperature reaches 165°F.
To serve, add 1 cup of rice to the bowl. Arrange 2 tbsp each carrot, cucumber, snap peas, and kimchi. Toss chicken in reserved bibimbap sauce and slice then add to bowl. Garnish with sesame seeds and scallions and serve with extra sauce.
Did you know?
With only 4g of carbs per serving, pecans fit into plant-based diets, a keto diet, a Mediterranean diet, and more!
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