Recipe: VICKI RAVLICH-HORAN | Images: BRYDIE THOMPSON
Who doesn’t love fried chicken? No need for 11 herbs and spices though when you have a jar of kimchi on hand. I used locally made kimchi from Good Bugs whose kimchis won awards at this year’s Outstanding Producers Awards: Ginger Ninja was awarded a silver and Kiss Me Kimchi a bronze.
½ cup kimchi juice, drained from a jar of Good Bugs Kimchi
1 cup natural yoghurt or buttermilk
1 tsp garlic powder
750g–1kg boneless, skinless chicken thighs
4 tbsp sesame seeds
1 cup flour
½ cup cornflour
2 tsp garlic powder
1 tsp onion salt
½ tsp white pepper
2 tsp paprika
1 tsp cayenne pepper
½ tsp celery salt
oil for deep frying
Combine the kimchi juice, yoghurt, egg and garlic powder together then add the chicken. Allow to marinate for at least four hours, preferably overnight.
In a large heavy based pot or deep fryer heat the oil to about 170°C. While it is heating, mix the remaining dry ingredients together. Coat the marinated chicken in the flour and spice mix then, in batches, carefully place in the oil. Cook until golden brown, approx. 5 minutes, depending on the size of the chicken pieces.
Drain the chicken on paper towels.
Serve with Kimchi mayo.
Mix together 1 cup of drained and roughly chopped kimchi with a cup of mayo.