Tender Chicken Recipe
Tender chicken with a golden, crunchy crust in a sweet and spicy Korean BBQ sauce with our signature sweet horseradish pickles and kewpie mayo. Served with brewpub fries.
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Ingredients
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Chicken and Sauce
Method
Cooking Instructions
- 1
Prepare the Pickles
In a saucepan, combine white vinegar, sugar, horseradish, salt, black peppercorns, and mustard seeds. Bring to a boil, stirring until the sugar dissolves. Add sliced cucumbers, remove from heat, and let cool. Refrigerate for at least 1 hour.
- 2
Prepare the Chicken
In a bowl, mix flour and cornstarch. In another bowl, beat the eggs. In a third bowl, place the panko breadcrumbs. Dip each chicken thigh in the flour mixture, then into the egg, and finally coat with panko breadcrumbs.
- 3
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
- 4
- 5
Assemble the Dish
Toss the fried chicken in Korean BBQ sauce. Serve with brewpub fries, signature sweet horseradish pickles, and a drizzle of Kewpie mayo.
