Korean Fried Chicken Sliders Kit, Makes 6
These sliders are a flavour explosion that will leave your taste buds tingling with delight! Crunchy chicken is smothered in a sticky sauce made from gochujang and miso paste, butter, and honey, topped with a creamy and spicy gochujang ranch sauce and served on a soft and fluffy bun for the ultimate texture and taste sensation. Get ready to be transported to the streets of Seoul with each bite!If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Ingredients
Korean Chicken Sliders
- 300 g free range chicken thighs cut into 6 pieces
- 1 cup milk ^
- 1 pack potato starch
- ¼ cup oil ^
- 1 pack slider buns
- 1 ½ Tbsp gochujang miso paste
- 50 g butter ^
- 1 Tbsp honey ^
- 1 pack gochujang ranch
Pantry Staples ^
Instructions
- Preheat oven to 200°C (or 180°C fanbake).
- Cut chicken thighs into halves or thirds, to make 6 pieces to fit the size of the slider buns. Place milk in a bowl and potato starch on a plate. Dunk chicken in milk and then in potato starch. Repeat this so you’ve coated them twice.
- Heat oil in a frypan on medium heat, using enough oil to come about 1cm up the pan. Test if the oil is hot by putting the end of a wooden spoon in the oil. If it bubbles, the oil is ready. You will likely need to adjust the temperature often as the oil temperature will change as you put chicken in it.
- Cook chicken, 2-3 pieces at a time for 5-7 minutes each side, until cooked through and golden. Set aside on a rack and season with salt.
- Heat slider buns in the oven for about 5 minutes, until warm.
- Place gochujang miso paste, butter and honey in a small pot and heat for about 2 minutes, until melted and combined. When chicken is cooked, drizzle with sauce.
- Slice buns in half and spread with gochujang ranch. Fill with chicken and any remaining honey sauce.
