Gouchu, Babe Recipe

Prep chicken

Trim excess fat from the boneless chicken thighs and cut into even pieces (about 80-100 g each) so they cook uniformly. Pat dry with paper towels.

Season & brine

In a large bowl combine 1 tbsp kosher salt, 1 tsp black pepper, garlic powder and onion powder. Sprinkle the seasoning over the chicken and toss to coat. Add buttermilk and cracked egg to the bowl so chicken is submerged; cover and refrigerate for at least 2 hours or up to overnight. This tenderizes and seasons the meat.

Dry mix

In a shallow bowl or tray whisk together flour, cornstarch, baking powder, smoked paprika, cayenne and remaining 1/2 tbsp kosher salt (reserve if you used 1.5 tbs earlier adjust to taste). Set aside.

Coat

Remove chicken from buttermilk, shaking off excess buttermilk but do not wipe dry. Dip each piece into the flour mix, pressing to adhere a generous, even coating. Place coated pieces on a wire rack and let rest 10–15 minutes to help the crust set.

Heat oil

Fill a heavy pot or deep fryer with neutral oil to a depth of 6–8 cm (leaving headspace). Heat oil to 175°C (350°F). Use a thermometer to maintain steady temperature; oil will drop when you add chicken.

Fry

Fry chicken in batches, do not overcrowd, for about 6–8 minutes per batch until golden brown and internal temperature reaches 74°C (165°F). Adjust time for piece size. Transfer fried chicken to a wire rack set over a sheet pan to drain; keep warm in a 90–100°C (200–210°F) oven if needed while frying remaining batches.

Whisk together mayonnaise, gochujang, honey, rice vinegar, soy sauce, sesame oil and lime juice in a bowl until smooth and glossy. Taste and adjust sweetness or acidity — add more honey for sweeter, more lime or vinegar for brightness. Stir in toasted sesame seeds if using. Refrigerate until ready to serve. Makes enough to drizzle over 4 servings.

Drain the kimchi well in a fine sieve or squeeze lightly to remove excess liquid, reserving about 2 tablespoons of kimchi juice for the mayo or plating. Roughly chop kimchi into bite-size pieces and toss with sliced green onions. Keep chilled until plating.

Prepare potatoes

Cut scrubbed russet potatoes into 8–10 mm (about 1/3 in) fries. Rinse thoroughly in cold water until water runs clear to remove surface starch. Soak in cold water for at least 30 minutes (or up to 2 hours) to get crisp fries. Drain and pat completely dry.

Double-fry method

Heat oil to 160°C (320°F). Fry the potatoes in batches for 4–5 minutes until tender but not colored. Remove and drain on paper towels. Increase oil temperature to 190°C (375°F) and fry again in batches for 2–3 minutes until golden and crisp. Drain, season immediately with kosher salt and black pepper and toss with chopped parsley if using.

Toss mixed salad greens, halved cherry tomatoes, sliced cucumber and red onion in a large bowl. Dress lightly with the simple vinaigrette (about 15 ml per serving) just before serving so greens remain crisp. Taste and adjust seasoning.

To plate one serving: place 3–4 pieces of fried chicken on the plate. Spoon or drizzle 1–2 tablespoons of gochujang-sweet mayo over the chicken (more on the side if desired). Add about 50 g chopped kimchi alongside the chicken and scatter sliced scallions and toasted sesame seeds over the top. Serve with either ~200 g house fries or a portion of house salad (approx. 100 g greens with tomatoes). Garnish with a lime wedge. Provide extra gochujang mayo on the side for dipping.