Hot Bird Recipe
fried chicken, clyde’s sichuan hot sauce, nappa cabbage slaw w/ kimchi vinaigrette, kewpie mayo*
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Ingredients
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Ingredients for Hot Bird
Method
Instructions for Hot Bird
Marinate the Chicken
In a large bowl, combine the buttermilk with salt and pepper. Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Slaw
In a separate bowl, mix the shredded napa cabbage, shredded carrots, chopped kimchi, rice vinegar, sesame oil, and a pinch of salt. Toss well to combine. Set aside to marinate for at least 30 minutes.
Dredge the Chicken
Remove chicken from the buttermilk and let excess drip off. In a shallow dish, combine flour, salt, and black pepper. Dredge each piece of chicken in the flour mixture, ensuring an even coating.
Fry the Chicken
In a large skillet or deep fryer, heat vegetable oil over medium-high heat. Once hot, carefully add the dredged chicken pieces. Fry for about 6-8 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Assemble the Dish
On a serving plate, place a generous portion of the napa cabbage slaw. Add the fried chicken on top and drizzle with Clyde’s Sichuan hot sauce. Serve with a dollop of Kewpie mayo on the side.