Korean Fried Chicken Bites With Ronnie Woo!
Chef Ronnie Woo loves to eat his way around the world, but thankfully stopped long enough to share this highly-addictive recipe with us. If you’d prefer a vegetarian option, you can swap the chicken for cauliflower florets. Simply keep an eye on the time as it might vary. And watch Ronnie make Buttermilk Ranch on IGTV before he is off to his next destination.
Korean-Fried Chicken Skewers with Buttermilk Ranch
Serves 4 to 6
For the buttermilk ranch:
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup mayonnaise
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried dill
2 teaspoons fresh lemon juice
For the chicken skewers:
8 to 10 skin-on, boneless chicken thighs, cut into 3/4-inch-wide pieces
Peanut oil, for frying
3 large eggs
3 tablespoons Gochujang (Korean chili paste)
1/4 cup light brown sugar
2 tablespoons soy sauce
1 1/2 cups all-purpose flour
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1. Make the buttermilk ranch: In a medium bowl, whisk together sour cream, buttermilk, mayonnaise, garlic powder, onion powder, dill, and lemon juice until well combined. Chill until ready to serve.
2. Make the chicken skewers: Using 6-inch wooden skewers, thread chicken pieces.
3. Fill a deep pot halfway full with oil and heat to 350 degrees. Line a large plate with paper towels.
4. In a medium, shallow dish, beat together the eggs, Gochujang, brown sugar, and soy sauce until smooth. In another shallow dish, combine the flour, garlic powder, salt, and black pepper. Dip the chicken skewers in the egg mixture and then coat well in the flour mixture.
5. Carefully fry the chicken skewers until brown and crispy, about 8 to 10 minutes. Transfer to paper-towel-lined plate to drain.
6. Serve skewers with buttermilk ranch for dipping.
Get more delicious recipes by heading to Pickler & Ben’s Recipe Archive!