Korean Recipe
Gochujang fried chicken, sweet sesame slaw, pickled cucumbers, kimchi aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gochujang Fried Chicken
Sweet Sesame Slaw
Pickled Cucumbers
Kimchi Aioli
Method
Gochujang Fried Chicken
- 1
Marinate the Chicken
In a large bowl, combine gochujang, soy sauce, minced garlic, minced ginger, salt, and black pepper. Add the chicken thighs and coat them thoroughly. Cover and marinate for at least 30 minutes in the refrigerator.
- 2
Prepare the Chicken for Frying
After marinating, remove the chicken from the refrigerator. Dredge the marinated chicken in cornstarch until evenly coated.
- 3
Sweet Sesame Slaw
- 4
Prepare the Slaw
In a large bowl, combine shredded green cabbage and grated carrot.
- 5
Make the Dressing
In a separate small bowl, whisk together sesame oil, rice vinegar, sugar, and salt until the sugar dissolves.
- 6
Combine Slaw and Dressing
Pour the dressing over the cabbage and carrot mixture. Toss well to combine and sprinkle with toasted sesame seeds. Let sit for at least 15 minutes before serving.
Pickled Cucumbers
- 7
Prepare the Pickling Mixture
In a bowl, mix together rice vinegar, sugar, salt, and red pepper flakes until the sugar and salt are dissolved.
- 8
Pickle the Cucumbers
Add the thinly sliced cucumbers to the pickling mixture. Stir to coat all the slices. Let sit for at least 30 minutes before serving.
Kimchi Aioli
- 9
Make the Aioli
In a medium bowl, combine mayonnaise, finely chopped kimchi, lemon juice, and minced garlic. Mix well until smooth and creamy.