Gochujang Fried Chicken with Hoe Cake and Bourbon Bacon Maple Syrup

STEP 1: MARINATE THE CHICKEN

In a bowl, whisk the buttermilk, 1 tbsp gochujang, grated garlic and kosher salt. Add the chicken, toss to coat, cover and refrigerate for at least 30 minutes and up to 4 hours.

STEP 2: MAKE THE BOURBON-BACON MAPLE SYRUP

Cook the diced bacon in a small saucepan over medium heat until crisp, 6–8 minutes. Lift it out with a slotted spoon and set aside. Pour off all but 1 tbsp of the fat and reserve the rest for the hoe cakes. Take the pan off the heat and add the bourbon, as it may flare. Return to medium heat and simmer for 1 minute to cook off the raw alcohol. Add the maple syrup and a pinch of salt and simmer gently for 3–4 minutes until slightly reduced. Stir in half the bacon and keep warm; save the rest for garnish.

STEP 3: MAKE THE BLACK GARLIC BUTTER

Mash the black garlic to a smooth paste with a fork, or pulse it in a small food processor. Beat it into the softened butter with the flaky sea salt until evenly colored. Keep at room temperature so it spreads easily.

STEP 4: MAKE THE GOCHUJANG GLAZE

In a second small saucepan, combine the gochujang, honey, soy sauce, rice vinegar, butter, garlic and ginger. Simmer over medium-low heat, stirring, for 2–3 minutes until glossy and lightly thickened. Take off the heat and stir in the toasted sesame oil. The glaze should taste noticeably spicy rather than candied, because the syrup brings the sweetness.

STEP 5: MIX THE HOE CAKE BATTER

Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. In a second bowl, whisk the buttermilk, egg and melted butter, then stir into the dry ingredients until just combined. Rest for 10 minutes so the cornmeal hydrates; the batter should pour thickly. Thin with a spoonful of buttermilk if needed. Meanwhile, heat the oven to 200°F (95°C).

STEP 6: FIRST FRY THE CHICKEN

Heat the frying oil in the Dutch oven to 325°F (163°C), checking with the deep-fry thermometer. Mix the potato starch, cornstarch, baking powder and salt in the shallow dish. Lift the chicken from the marinade, let the excess drip off, and press each piece firmly into the starch mix. Fry in batches for 5–6 minutes until pale golden and cooked through to 165°F (74°C). Drain on the wire rack.

STEP 7: COOK THE HOE CAKES

Heat the cast-iron skillet over medium heat with 1 tbsp of the reserved bacon fat. 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. Add more fat between batches. Keep the hoe cakes warm in the oven.

STEP 8: SECOND FRY THE CHICKEN

Raise the oil to 375°F (190°C). Fry the chicken again in batches for 1–2 minutes until deep golden and very crisp. Drain briefly on the rack.

STEP 9: GLAZE THE CHICKEN

Rewarm the glaze if needed. In a large bowl, toss the hot chicken in the warm gochujang glaze until evenly coated. Do this at the last moment so the crust stays crisp.

STEP 10: PLATE

Spread each hoe cake with a generous layer of black garlic butter. Set two hoe cakes on each plate, pile the glazed chicken on top, and spoon the warm bourbon-bacon maple syrup over and around. Finish with the reserved bacon, scallions and toasted sesame seeds. Serve immediately.