Korean Fried Free Range Chicken & Organic Asian Slaw

Korean Fried Free Range Chicken & Organic Asian Slaw

by Adam Barski, The Budder Chef, @thebudderchef. Culinary Director at the High-End Dinner Series, @thehighenddinner.

Cultivar:                        BC Organic Creek Congo

Infused Into:                Avocado Oil

Infusion:                       To keep the unique traits of Simply Bare’s BC Organic Creek Congo cultivar intact as much as possible I made the infusion into avocado oil at a low heat for about 6 hours to pull out the flavors of the cultivar.  Infusing at a lower heat may result in a product that is not as potent as if you were to make an infusion with decarboxylated flower, but it will preserve the flavors and volatile compounds of this exquisite cultivar to pair with the recipe.

Info:     The exotic blend of flavors in the BC Organic Creek Congo makes for a perfect pairing with the exotic asian flavors.  Just like the Simply Bare flowers that are slow cured to develop their unique aromas, so is the free-range chicken left to marinade overnight to develop and permeate the flavors of the marinade.

            For this recipe I used the Simply Bare BC Organic Creek Congo infused avocado oil in the slaw dressing.  Incorporating the infusion into the dressing makes it easier to measure out each person’s dose.  To be extra on-point with dose measurement, you can toss each individual portion of slaw separate from one another.  You will have infused dressing left over but it pairs well with almost anything; vegetables, meats, salads etc.

Recipe:

                        2 lbs                 Free-Range Chicken Thighs

Marinade:

                        1                      Organic Apple, peeled and grated

                        2 tbsp.              Gochujang

                        ¼ c.                  Organic Soy Sauce

                        2 tbsp.              Organic Mirin

                        ¼ c.                  Organic Orange juice, freshly squeezed

                        3                      Organic Russian Garlic cloves

                        1 tbsp.              Organic Ginger

                        2 tbsp.              Organic Toasted Sesame Oil

Slaw Dressing:

                        ½ c.                  Filtered Water

                        ¼ c.                  Organic Unfiltered Apple Cider Vinegar

                        ¾ c.                  Neutral Unrefined Organic Oil (Avocado Oil)

                        5 tbsp.              Organic Miso

                        4 tbsp.              Organic Cane Sugar

                        2 tbsp.              Organic Sesame Oil

                        3 tbsp.              Organic Mirin

                        3 tbsp.              Organic Rice Vinegar

                        2 tbsp.              Organic Soy Sauce

                        pinch                Sea Salt & Pepper

Coleslaw:

                        4 c.                   Organic Cabbage, thinly sliced

                        ¾ c.                  Organic Red Cabbage, thinly sliced

                        ½ c.                  Organic Carrots, grated

                        ½ c.                  Organic Green Onions, sliced

                        1 tbsp.              Organic Sesame seeds, toasted

Other:

                        1 L+                  Neutral Unrefined Oil, for frying

                        2 tbsp.              Organic Cornstarch

                        1 c.                   Organic Potato Starch

                        (or more, as needed, to dredge)

Method:

To make the marinade:

  • In a high powered blender whiz together all ingredients and adjust seasoning to taste.
  • Use just enough marinade as needed to marinate the chicken thighs.  Save the rest for another time! Set in the fridge for at least an hour, or overnight.

To make the dressing:

  • In a high powered blender whiz together all ingredients and adjust seasoning to taste.

To make the slaw:

  • Using a mandoline, or with excellent knife skills, shred the cabbages thinly.  Grate the carrot and mix it all together.  Toss with a fair amount of dressing.  Top with green onions and sesame seeds.

To finish the chicken:

  • Add the cornstarch to the chicken and massage it to coat.
  • Season the potato starch dredge lightly with salt.
  • When the oil has reached 350° dredge the chicken with the potato starch and fry for about 5-7 minutes, or until cooked through.

            (Cook time will vary depending on the thickness of the chicken.)

(Do not overcrowd the pot with chicken. For a medium sized pot fry 3 chicken thighs at a time.)

  • When done frying, place on a rack and season with salt and pepper immediately.  Placing the chicken on a rack will ensure they stay crispy by allowing the heat to disperse from the bottom freely.

And that’s it!  Enjoy these two together in perfect harmony.

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