Crispy Korean-Style Chicken with Spicy Kimchi Fries

Step 1

Preheat fryer to 174°C. In a large mixing bowl add in salt, white pepper, ginger, sesame oil and water. Coat chicken thoroughly and let marinate under refrigeration for at least 1 hour. In another shallow bowl combine the potato starch and panko breadcrumbs. Sprinkle with water over the top and mix with your hands. This will create some clumps in the dry mix to give more texture to the coating. Bread chicken one piece at a time and place on sheet pan. Carefully add chicken to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 10-12 minutes. Remove chicken from oil and set aside on prepared plate. Let rest briefly.

Step 2

Preheat fryer to 191°C. Add chicken to fryer one piece at a time to avoid crowding. Cook chicken until the inside is thoroughly cooked and an internal temperature of 74˚C for 15 seconds is achieved. Drain and reserve.

Step 3

Prepare fries according to package instructions. Transfer to serving platter and sprinkle with cheese. Then top with kimchi, scallions, jalapeños, cilantro and lime wedges. Serve with fried chicken.