Korean Fried Chicken with Bistro Salad | Florette Salad | Crafted by Nature, Perfected by Florette
Looking for something different for a dinner party or mid-week dinner? Check out this recipe for Korean Fried Chicken with Bistro salad.
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Cooking tools:
- Dutch oven
- Kitchen scale
- Cooling rack
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Slotted spoon
- Tongs
- Wooden spoon
- Paper towel
- Plate
- Serving bowl
- Stove
- Oven
Ingredients
- 1 bag of Florette Bistro salad
- 4 chicken breasts, sliced
- 240ml buttermilk
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder
- vegetable oil for deep frying (enough to create a depth of at least 2 inches in your large, heavy-based pan)
- 180g plain flour
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp garlic powder
- 1 tsp thyme
- 1 tsp paprika
- 1 tsp baking powder
- 1 tsp chilli flakes
- 2 tbsp gochujang paste
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 2 cloves garlic, finely chopped
- 2 tsp ginger, finely chopped
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 3 spring onions, finely sliced
- 1 tsp sesame seeds
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