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Spicy Korean style fried chicken dog
Skip the takeout and go for this spicy Korean-style hot dog.
YIELDS
2
TO
4
Ingredients
Buttermilk brine
- 3 large chicken thighs ( skin on, deboned and sliced into 9 strips)
- 1 1/2 cups buttermilk
- 2 large lemon peels
- 3 crushed garlic cloves
- 1.5 Lt. oil for frying
Dry dredge
- 1 cup cake flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/4 teaspoon cayenne
Gochujang ketchup
- 1/3 cup Gochujang paste
- 3 tablespoons ketchup
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic minced
Sesame pickles
- 1 cup cucumber (sliced into thin coins)
- 1/4 cup white vinegar
- 1 tablespoon salt
- 1/4 cup sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon black sesame seeds
Directions
Buttermilk brine
- In a large mixing bowl, combine all ingredients. Soak chicken in the brine in the fridge for 2 hours overnight for best results. reserve
Dry dredge
- In a large mixing bowl, combine all ingredients. Reserve for chicken
Gochujang ketchup
- In a small mixing bowl, combine all ingredients.
Sesame pickles
- In a small bowl, combine all ingredients. Allow cucumbers to marinate for 30 minutes.
To Fry chicken
- In a Dutch oven, add the vegetable oil and heat 350 degrees using a thermometer to maintain the temperature. Remove the chicken from the buttermilk marinade and coat with the dry dredge. Fry chicken until cooked through (about 4-5 minutes). Remove from oil and season with salt.
To build
- Slather some gochugang ketchup in the hotdog bun, add the fried chicken and nestle one side with the cucumbers. Add American cheese and mayo if desired. Enjoy.
