Buttermilk
gochujang
salt
garlic powder
onion powder
smoked paprika
cayenne
black pepper
MSG
flour
@kewpieusa mayo
lemon juice
lemon zest
grated garlic
honey
S&P
cornstarch
baking powder
black sesame seeds
toasted sesame seeds
green onions
lime juice
butter
chili crisp
hot honey
rice vinegar
sesame oil
Buttermilk, gochujang, salt, garlic powder, onion powder, smoked paprika, cayenne, black pepper, MSG + ⅓–½ cup flour to thicken. Should coat like a loose batter. Add more flour if needed. Marinate tenders overnight (at least 2 hours).
@kewpieusa mayo, gochujang, lemon juice + zest, buttermilk, grated garlic, honey, S&P. Mix + chill.
Flour, cornstarch, baking powder + same dry seasonings as marinade. Dredge once (press & squeeze for craggly bits). Fry at 350°F until golden brown, CWISPY, and 165°F internal (5–7 min).
Saute grated garlic in butter → add chili crisp (@momofukugoods) , hot honey, rice vinegar (or lemon juice) → simmer lightly → finish with salt + a touch of sesame oil. Toss or brush chicken in glaze. Spoon extra over the top.
Black sesame seeds, toasted sesame seeds, green onions + lime juice. Serve with gochujang mayo and enjoy, friends :)
