Instructions
- In a bowl, combine all Chicken ingredients and marinate for at least 6 hours, or overnight.
- In a separate bowl, combine all Breading ingredients.
- Remove chicken from marinade and dredge in the Breading mixture, ensuring it is fully coated.
- Heat Canola oil in a large skillet or deep fryer to 325°F (160°C).
- Fry chicken for 6-8 minutes, then remove and let rest for 5 minutes.
- Increase oil temperature to 375°F (190°C) and fry chicken again for 2-3 minutes, or until golden brown and crispy.
- Combine all Gochujang Aioli ingredients in a small bowl.
- Combine all Kimchi Slaw ingredients in a bowl and toss to combine.
- Toast Potato buns.
- Spread Gochujang Aioli on both halves of each bun. Add Kimchi Slaw and fried chicken.
- Serve immediately.
