- 2 tablespoons Sesame oil
- 2 tablespoons Vegetable oil
- 1/4 cup Scallion, minced
- 2 tablespoons Ginger, minced
- 2 tablespoons Garlic, minced
- 1/2 cup Kim Chi, chopped
- 2 tablespoons Gochujaru
- 1 quart Arborio Rice, cooked (use 10% extra water to cook rice)
- 2 each Eggs, whole
- 1/4 cup Rice Flour
- 4 each Korean Fried Chicken Thighs, subrecipe
- 1/2 cup Gochujaru Maple Syrup, subrecipe
- KOREAN FRIED CHICKEN THIGHS
- 1 tablespoon Ginger, minced
- 2 tablespoons Scallion, minced
- 1 teaspoon Garlic, minced
- 1/4 cup Rice cooking wine
- 1/2 cup Gochujang
- 4 each Chicken thighs, boneless, skin-on
- As needed Rice flour
- GOCHUJARU MAPLE SYRUP
- 3 tablespoons Gochujaru
- 1 cup Maple syrup
- 2 tablespoons Rice wine vinegar
- In a wok or large sauté pan over high heat, heat sesame and vegetable until they begin to smoke.
- Add scallion, ginger, and garlic. Sauté until they become fragrant.
- Add kimchi and gochujaru, continue to sauté until all liquid has evaporated.
- Add cooked rice and toss to combine.
- Remove rice mixture from heat and allow to cool for 10-15 minutes before mixing in the egg and flour.
- Spread 1 cup of rice mixture evenly in a pre-heated and oiled cast iron waffle maker. Cook the rice waffle for 10-12 minutes or until waffle is crispy and can be easily removed with a metal spatula.
- Top each waffle with a fried chicken thigh and a drizzle of gochujaru maple syrup.
Korean Fried Chicken Thighs
- Whisk together ginger, scallion, garlic, rice cooking wine, and gochujang until evenly combined.
- Toss marinate with chicken thighs and let set over night in the refrigerator.
- Remove chicken from marinate and dredge heavily in rice flour.
- Fry Chicken at 350° until it becomes golden brown and crispy. Check temperature and finish in the oven if needed.
Gochujaru Maple Syrup
- Whisk gochujaru, syrup, and vinegar together until evenly combined.