Korean Crispy Chicken Salad

Instructions

1. 1

   Preheat the oven to 200°C. Prepare a wire rack for air-frying the chicken.

   Tip: For crispy chicken, line the rack with aluminum foil and spray with cooking spray.

2. 2

   In a bowl, whisk together flour, cornstarch, and a pinch of salt. In a separate bowl, whisk together rice vinegar, soy sauce, gochujang, sugar, garlic, and ginger.

   Tip: Adjust the spice level to your taste.

3. 3

   Dredge the chicken in the flour mixture, shaking off excess. Dip the floured chicken in the wet mixture, making sure to coat evenly.

   Tip: Make sure the chicken is fully coated.

4. 4

   Heat the vegetable oil in a deep pan to 180°C. Using a thermometer, fry the coated chicken in batches until golden brown.

   Tip: For extra crispy coating, increase the oil temperature to 200°C.

5. 5

   While the chicken is frying, prepare the crunchy kimchi slaw by mixing kimchi, scallions, and crushed black pepper.

   Tip: Adjust the slaw to your desired level of spiciness.

6. 6

   Once the chicken is done, place it on the wire rack to cool slightly.

   Tip: Drain excess oil from the chicken.

7. 7

   In a large bowl, combine the fried chicken, crunchy kimchi slaw, and a drizzle of the gochujang sauce.

   Tip: Toss the salad gently to combine.

8. 8

   Season with additional salt and pepper to taste.

   Tip: Serve immediately.

9. 9

   To make the crunchy kimchi slaw, mix kimchi, scallions, and crushed black pepper.

   Tip: Adjust the slaw to your desired level of spiciness.