Recipes, re-invented from cooking shows
Easy Gochujang Fried Chicken with Hoe Cake and Bourbon Bacon Maple Syrup
Prep. Time:
Baking Time:
Total Time:
25 mins
35 mins
1 hour
Serves:
4 servings (8 hoe cakes)
An easier take on Jonathan's Gochujang Fried Chicken with Hoe Cake and Bourbon Bacon Maple Syrup from Top Chef ™ Season 23. The black garlic butter is dropped, the gochujang glaze becomes a no-cook four-ingredient whisk, and the chicken gets a single shallow-fry (or an air-fryer option) in the same...
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Ingredients
FOR THE CHICKEN: 1/2 cup (120 ml) buttermilk 1 tbsp (18 g) gochujang 2 garlic cloves, finely grated 1 tsp (5 g) kosher salt 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 2-inch pieces 2 cups (480 ml) neutral frying oil, peanut or canola 3/4 cup (96 g) cornstarch 1/2 tsp (3 g) kosher salt
FOR THE BOURBON-BACON MAPLE SYRUP: 4 oz (115 g) thick-cut bacon, diced 3/4 cup (180 ml) pure maple syrup, Grade A dark 3 tbsp (45 ml) bourbon
FOR THE HOE CAKES: 1 cup (140 g) fine yellow cornmeal 1/4 cup (30 g) all-purpose flour 1 tsp (4 g) granulated sugar 1 tsp (4 g) baking powder 1/2 tsp (3 g) kosher salt 1 cup (240 ml) buttermilk 1 large egg
FOR THE GOCHUJANG GLAZE: 3 tbsp (55 g) gochujang 2 tbsp (42 g) honey 1 tbsp (15 ml) soy sauce 1 tsp (5 ml) toasted sesame oil
TO FINISH: 2 scallions, thinly sliced
EQUIPMENT: Large cast-iron skillet (12-inch) Small saucepan Mixing bowls and a whisk Instant-read thermometer Wire rack or paper-towel-lined plate Oven, for keeping the hoe cakes warm Air fryer (optional)
Method
STEP 1: MARINATE THE CHICKEN
In a bowl, whisk the buttermilk, 1 tbsp gochujang, grated garlic and 1 tsp kosher salt. Add the chicken, toss to coat and set aside for 15 minutes while you make the syrup and batter, or refrigerate for up to 4 hours.
STEP 2: MAKE THE BOURBON-BACON MAPLE SYRUP
Cook the diced bacon in the cast-iron skillet over medium heat until crisp, 6–8 minutes. Lift it onto paper towels and leave the fat in the skillet, off the heat. Off the heat, combine the maple syrup and bourbon in the small saucepan, then bring to a gentle simmer over medium heat for 2–3 minutes to cook off the raw alcohol. Stir in half the bacon and keep warm over the lowest heat; save the rest for garnish. Heat the oven to 200°F (95°C).
STEP 3: MIX THE HOE CAKE BATTER
Whisk the cornmeal, flour, sugar, baking powder and 1/2 tsp kosher salt in a bowl. Add the buttermilk and egg and whisk until just combined. The batter should pour thickly; let it stand for 5 minutes while the skillet reheats.
STEP 4: COOK THE HOE CAKES
Return the skillet with the bacon fat to medium heat. Pour in about 1/4 cup (60 ml) of batter per cake and cook for 2–3 minutes per side until deep golden with lacy edges, working in batches. If the skillet looks dry, add a spoonful of the frying oil. Keep the hoe cakes warm on a plate in the oven.
STEP 5: MIX THE GLAZE
In a large bowl, whisk the gochujang, honey, soy sauce and toasted sesame oil until smooth. Set aside.
STEP 6: FRY THE CHICKEN
Carefully wipe out the skillet with paper towels, pour in the frying oil (about 1/2 inch deep) and heat to 350°F (175°C), checking with the instant-read thermometer. Mix the cornstarch and 1/2 tsp kosher salt on a plate. Lift the chicken from the marinade, let the excess drip off, and press each piece firmly into the cornstarch. Fry in two batches for 6–8 minutes, turning once, until deep golden, crisp and 165°F (74°C) inside. Drain on the wire rack or paper towels. Air-fryer option: skip the frying oil, spray the coated chicken with oil and air-fry at 400°F (200°C) for 14–16 minutes, shaking halfway, until crisp and 165°F (74°C) inside.
STEP 7: GLAZE AND SERVE
Toss the hot chicken in the glaze until evenly coated. Set two hoe cakes on each plate, pile the chicken on top and spoon the warm bourbon-bacon maple syrup over and around. Finish with the reserved bacon and scallions. Serve immediately.
Instructions
FOR THE CHICKEN:
1/2 cup (120 ml) buttermilk
1 tbsp (18 g) gochujang
(/interesting-ingredients/gochujang)2 garlic cloves, finely grated
1 tsp (5 g) kosher salt
1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 2-inch pieces
2 cups (480 ml) neutral frying oil, peanut or canola
3/4 cup (96 g) cornstarch
1/2 tsp (3 g) kosher salt
FOR THE BOURBON-BACON MAPLE SYRUP:
4 oz (115 g) thick-cut bacon, diced
3/4 cup (180 ml) pure maple syrup,(/interesting-ingredients/maple-syrup) Grade A dark
3 tbsp (45 ml) bourbon
FOR THE HOE CAKES:
1 cup (140 g) fine yellow cornmeal
1/4 cup (30 g) all-purpose flour
1 tsp (4 g) granulated sugar
1 tsp (4 g) baking powder
1/2 tsp (3 g) kosher salt
1 cup (240 ml) buttermilk
1 large egg
FOR THE GOCHUJANG GLAZE:
3 tbsp (55 g) gochujang
(/interesting-ingredients/gochujang)2 tbsp (42 g) honey
1 tbsp (15 ml) soy sauce
(/interesting-ingredients/soy-sauce)1 tsp (5 ml) toasted sesame oil(/interesting-ingredients/toasted-sesame-oil)
TO FINISH:
2 scallions, thinly sliced
EQUIPMENT:
Large cast-iron skillet (12-inch)
Small saucepan
Mixing bowls and a whisk
Instant-read thermometer
Wire rack or paper-towel-lined plate
Oven, for keeping the hoe cakes warm
Air fryer (optional)
Heading 5
Ingredients
STEP 1: MARINATE THE CHICKEN
In a bowl, whisk the buttermilk, 1 tbsp gochujang, grated garlic and 1 tsp kosher salt. Add the chicken, toss to coat and set aside for 15 minutes while you make the syrup and batter, or refrigerate for up to 4 hours.
STEP 2: MAKE THE BOURBON-BACON MAPLE SYRUP
Cook the diced bacon in the cast-iron skillet over medium heat until crisp, 6–8 minutes. Lift it onto paper towels and leave the fat in the skillet, off the heat. Off the heat, combine the maple syrup and bourbon in the small saucepan, then bring to a gentle simmer over medium heat for 2–3 minutes to cook off the raw alcohol. Stir in half the bacon and keep warm over the lowest heat; save the rest for garnish. Heat the oven to 200°F (95°C).
STEP 3: MIX THE HOE CAKE BATTER
Whisk the cornmeal, flour, sugar, baking powder and 1/2 tsp kosher salt in a bowl. Add the buttermilk and egg and whisk until just combined. The batter should pour thickly; let it stand for 5 minutes while the skillet reheats.
STEP 4: COOK THE HOE CAKES
Return the skillet with the bacon fat to medium heat. Pour in about 1/4 cup (60 ml) of batter per cake and cook for 2–3 minutes per side until deep golden with lacy edges, working in batches. If the skillet looks dry, add a spoonful of the frying oil. Keep the hoe cakes warm on a plate in the oven.
STEP 5: MIX THE GLAZE
In a large bowl, whisk the gochujang, honey, soy sauce and toasted sesame oil until smooth. Set aside.
STEP 6: FRY THE CHICKEN
Carefully wipe out the skillet with paper towels, pour in the frying oil (about 1/2 inch deep) and heat to 350°F (175°C), checking with the instant-read thermometer. Mix the cornstarch and 1/2 tsp kosher salt on a plate. Lift the chicken from the marinade, let the excess drip off, and press each piece firmly into the cornstarch. Fry in two batches for 6–8 minutes, turning once, until deep golden, crisp and 165°F (74°C) inside. Drain on the wire rack or paper towels. Air-fryer option: skip the frying oil, spray the coated chicken with oil and air-fry at 400°F (200°C) for 14–16 minutes, shaking halfway, until crisp and 165°F (74°C) inside.
STEP 7: GLAZE AND SERVE
Toss the hot chicken in the glaze until evenly coated. Set two hoe cakes on each plate, pile the chicken on top and spoon the warm bourbon-bacon maple syrup over and around. Finish with the reserved bacon and scallions. Serve immediately.
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