Korean Fried Chicken Tostada | Rosemary Farm

Ingredients

• 6 large Rosemary Farm eggs
• 6 corn tortillas, fried (tostadas)
• 1 cup refried black beans (recipe follows)
• ½ cup crema
• 2 avocados
• ½ bunch cilantro
• 3 limes, cut in half
• 1 small yellow onion, coarsely grated
• 2 cloves garlic, minced
• 1 Tbsp rice wine vinegar
• 1 Tbsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• 6 skinless chicken thighs
• 4 qt vegetable oil, for frying
• ½ cup all-purpose flour
• ⅔ cup cornstarch
• Adobo sauce (recipe follows)
• for garnish toasted sesame seeds
• Korean chili paste (gojuchang)
• 3 Tbsp ketchup
• 1½ Tbsp honey
• 1½ Tbsp rice wine vinegar
• ¼ cup sugar
• 2 Tbsp black and toasted sesame seeds
• ½ lemon juiced
• ½ lb dried black beans
• water
• 1 tsp dried oregano
• 2 garlic cloves
• to taste salt
• 6 Tbsp butter
• 1 white onion, minced