Best Fried Chicken Korean Style With Napa Cabbage Slaw Recipes

Trendy Fried Chicken with Kimchi Slaw image

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 24

2 quarts safflower or other neutral oil
1/2 cup mayo or aquafaba mayo substitute
1/2 cup gochujang Korean paste, Mother in Law's preferred brand
About 1 teaspoon LBS -- light brown sugar, Domino's pourable preferred brand, or honey
1 inch ginger root
1 clove garlic
1 tablespoon toasted sesame oil
A few scallions
1/2 head small savoy cabbage
1 small jar kimchi, store-bought, drained, Mother in Law's preferred brand
1 clove garlic, grated or sliced
1 inch ginger root, grated or minced
1/2 cup gochujang Korean paste
1/3 cup chicken stock
1 tablespoon LBS -- light brown sugar
About 1 tablespoon toasted sesame oil
2 pounds boneless, skinless chicken thighs and/or chicken tenders or breast
Salt and pepper
1/2 cup vodka
1/2 cup cornstarch
1/2 cup AP flour
1 teaspoon baking powder
A few thin scallions or bundle of chives
Toasted sesame seeds

Steps:

Gather your ingredients.
For frying: Heat oil in stove-top frying pot or Dutch oven to 350 degrees F or heat over medium to medium-high heat on large burner. Place a rack-lined baking sheet with paper towels or parchment under rack next to oil.
For the slaw: In a mixing bowl, whisk up mayo or aquafaba "mayo," gochujang, light brown sugar or honey. Then grate in ginger and garlic and whisk that in with the sesame oil. Chop whites and greens of a couple of scallions, shred or chop up the savoy cabbage and add the kimchi. Then toss to coat the slaw in dressing.
For the sauce: Place all ingredients in large skillet over medium heat, whisk to combine and reduce 3 to 4 minutes. Turn off heat.
For the chicken: Cut up chicken into 3 pieces per thigh, halve the tenders or quarter the breasts and season meat with salt and pepper.
Pour vodka into a large bowl and whisk in cornstarch, flour and baking powder. Coat chicken in batter and fry half a batch at a time to deep golden and cooked through, 3 to 4 minutes. Transfer to a rack to drain.
Toss chicken with sauce and top with scallions and sesame seeds.

Napa Cabbage Slaw image

Provided by Bobby Flay

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Steps:

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Zesty Napa Slaw image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons cider vinegar
2 tablespoons whole-grain mustard
1 teaspoon kosher salt
Freshly ground black pepper
1/3 cup extra-virgin olive oil
1/2 head Napa cabbage, thinly sliced, about 6 cups
6 scallions (white and green parts), thinly sliced
1 orange or yellow bell pepper, stemmed, seeded, and thinly sliced
1 red apple
2 cups watercress leaves

Steps:

Whisk the vinegar with the mustard, salt and pepper, to taste, in a large bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Add the cabbage, scallions, and bell pepper and toss until the vegetables are coated. Serve now or cover and refrigerate for up to 4 hours.
Before serving, grate the apple (with the skin but not the seeds) directly into the slaw, add the watercress leaves, and toss again. Season, to taste, with salt and pepper.

Nutrition Facts : Calories 122 calorie, Fat 9.5 grams, SaturatedFat 1.5 grams, Carbohydrate 9 grams, Fiber 3 grams