Supercharge your Fried Chicken with this Korean Twist on Ramen Fried Chicken

I love fried chicken, especially crunchy, extra crunchy fried chicken. I also love Korean food. The spice, the sesame and soy elements that accompany almost every dish is a carnival for my tastes buds. I have seen a recent uptick in folks sharing Ramen Fried Chicken recipes so I decide to give it a try and put the Fillaup Twist on it. Here it is.

Ramen Fried Chicken with a Sweet and Spicy Korean Glaze

Recipe

For the Glaze:

• 1 tablespoon Dark Soy

• 2 tablespoons Sesame Oil

• 1 tablespoon Sweet Soy

• 2 Cloves Crushed Garlic

• 1/2 teaspoon Fresh Ginger 

• 3 tablespoon Rice Vinegar

• 1 tablespoon Mirin

• 3 Dried Chili Peppers Crushed - (1 or 2 for the timid)

• 2 tablespoons Honey

• 2 tablespoons Gochujang Paste

• Splash of Sake (optional) - Everything is better with some alcohol IMHO!

 For the Chicken

• 1 Chicken breast cut into somewhat thin 1 - 2 inch strips.

• 1 Ramen Noodle pack minus the season roughly blended in your Vita Mix Don’t make a powder, let some bigger pieces remain.

• 1 teaspon Crushed Red Pepper

• Black Pepper

• 1/2 cup Bread Crumbs

• 1 teaspon Chili Powder

• 1 teaspoon Garlic Powder

• Dehydrated Asian Garlic Crumbs (optional)

• 1/2 Buttermilk

Instructions

Step 1: Dip chicken in Buttermilk, then crumb mix, buttermilk again, then crumb mix pressing firmly each time so that the crumbs press into and stick to the chicken. If you like a lighter coating just dip once.

Step 2: In batches cook about 5 - strips at a time. They cook quickly. I like to do smaller batches so I can carefully watch each bite so it doesn’t get to dark. I like it crunchy, but not Black.

'Step 3: Remove chicken and place on a plate lined with papertowels. Rest for 5 minutes or until you can handle the bites without burning yourself.

Step 4: Serve over Rice and pour over the Korean glaze.

Step 5: Enjoy!

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