Bibimbap with crispy Korean Chicken in a Spicy Gochujang sauce

Ingredients

• 4 Chicken Breasts Cut into Long Strips
• 240 ml (1 cup) buttermilk
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp garlic salt
• 180 g (1 ½ cups) plain (all-purpose) flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic salt
• ½ tsp celery salt
• 1 tsp dried thyme
• 1 tsp paprika
• 1 tsp baking powder
• 1 tsp chilli flakes
• 2L vegetable oil for deep frying
• 2 tbsp gochujang paste
• 2 tbsp honey
• 4 tbsp brown sugar
• 4 tbsp soy sauce
• 2 cloves garlic
• 2 tbsp minced ginger
• 1 tbsp vegetable oil
• 1 tbsp sesame oil
• 3 spring onions
• 1 tsp sesame seeds
• 4 cups of cooked rice
• 1/2 a cup of salted edamame beans
• 1 cup of julienned pickled carrot
• 3/4 cup of kimchi
• 2 tablespoons of Kewpie Mayonnaise (extra for squeezing on as you go!)
• Fried eggs to serve

Method

1. Place the chicken in a bowl. Add the buttermilk, salt, pepper, and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to overnight)
2. Preheat the oven to a low heat (to keep the cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
3. Mix together the crispy coating ingredients in a small bowl.
4. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
5. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
6. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
7. Meanwhile, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan and stir together.
8. Bring to the boil, then simmer for 5 minutes until thickened.
9. Fry eggs, and assemble the bibimbap bowls, placing rice, into the bowls. Top rice with pickled carrot, kimchi, edamame beans, and fried egg.
10. Pour the sticky sauce over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes, and sesame seeds before serving.
11. Generously drizzle kewpie mayonnaise over the assembled bibimbap bowls and serve with the sticky, spicy chicken immediately.

Product used in recipe

• Kewpie - Mayonnaise