Prepare Pickled Radish: Combine Radishes, Rice vinegar, Sugar, and Salt in a small bowl. Let sit for at least 15 minutes.
In a bowl, toss Chicken with Potato starch.
Heat Neutral oil in a deep skillet or pot to 350°F (175°C). Fry Chicken in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
Prepare Gochujang Glaze by combining Gochujang, Honey, Rice vinegar, and Sesame oil in a small bowl.
Toss fried Chicken with Gochujang Glaze until evenly coated.
Mash Avocado with Yuzu juice in a separate bowl.
Toast Brioche bread to your desired level of crispness.
Spread mashed Avocado on toasted bread. Top with Gochujang Chicken, Pickled Radish, Black sesame seeds, and Scallions. Serve immediately.
Ingredients
2
1 lb450 gChicken thighs-boneless, skinless, cut into 1 inch pieces
1/4 cup30 gPotato starch
1/4 cup60 mLNeutral oil-for frying
2 tbsp30 mLGochujang (Korean chili paste)
1 tbsp15 mLHoney
1 tbsp15 mLRice vinegar
1 tsp5 mLSesame oil
460 gRadishes-thinly sliced
2 tbsp30 mLRice vinegar
1 tbsp15 mLSugar
1/4 tsp1.25 mLSalt
1140 gAvocado-ripe
1 tbsp15 mLYuzu juice (or lime juice)
2 slices60 gBrioche bread
1 tsp2.5 gBlack sesame seeds
12 gScallions-thinly sliced
Equipment
Deep skillet or pot
Thermometer
Bowl
Toaster
Instructions
Prepare Pickled Radish: Combine Radishes, Rice vinegar, Sugar, and Salt in a small bowl. Let sit for at least 15 minutes.
In a bowl, toss Chicken with Potato starch.
Heat Neutral oil in a deep skillet or pot to 350°F (175°C). Fry Chicken in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
Prepare Gochujang Glaze by combining Gochujang, Honey, Rice vinegar, and Sesame oil in a small bowl.
Toss fried Chicken with Gochujang Glaze until evenly coated.
Mash Avocado with Yuzu juice in a separate bowl.
Toast Brioche bread to your desired level of crispness.
Spread mashed Avocado on toasted bread. Top with Gochujang Chicken, Pickled Radish, Black sesame seeds, and Scallions. Serve immediately.
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