Korean Fried Chicken with Habanero White Bean Chili

Korean Fried Chicken with Habanero White Bean Chili

Korean Fried Chicken Ingredients:

For the Chicken:

• 2 pounds of chicken wings or boneless chicken pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 cup cornstarch
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil for frying

For the Korean Fried Chicken Sauce:

• 1/4 cup gochujang (Korean red pepper paste)
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Sesame seeds and sliced green onions for garnish

Habanero White Bean Chili Ingredients:

• 2 tablespoons vegetable oil
• 1 onion, diced
• 2 habanero peppers, seeded and finely chopped (adjust to your spice preference)
• 2 cloves garlic, minced
• 1 pound ground chicken or turkey
• 2 cans (15 ounces each) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste
• Chopped cilantro and sour cream for garnish

Instructions:

For the Korean Fried Chicken:

1. In a bowl, combine buttermilk, salt, black pepper, garlic powder, and paprika. Add the chicken pieces and marinate for at least 1 hour, or preferably overnight in the refrigerator.
2. In a separate bowl, mix the all-purpose flour and cornstarch. Dredge the marinated chicken pieces in the flour mixture, ensuring they are well coated.
3. Heat vegetable oil in a deep frying pan or pot to 350°F (175°C). Fry the chicken pieces in batches until they are golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels.
4. In a saucepan, combine the ingredients for the Korean Fried Chicken sauce (gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger). Heat over low heat, stirring until the sauce thickens slightly.
5. Toss the fried chicken pieces in the Korean sauce until they are evenly coated. Garnish with sesame seeds and sliced green onions.

For the Habanero White Bean Chili:

1. In a large pot, heat vegetable oil over medium heat. Add diced onion, habanero peppers, and minced garlic. Sauté until the onions are translucent and fragrant.
2. Add ground chicken or turkey to the pot and cook until browned, breaking it into small pieces with a spoon.
3. Stir in the white beans, diced tomatoes, chicken broth, ground cumin, and chili powder. Bring the chili to a simmer, then reduce heat and let it simmer for about 20-25 minutes, allowing the flavors to meld.
4. Season the chili with salt and black pepper to taste.
5. Serve the Habanero White Bean Chili hot, garnished with chopped cilantro and a dollop of sour cream.

This Korean Fried Chicken and Habanero White Bean Chili combo offers a delightful fusion of Korean and Southwestern flavors. The crispy, spicy chicken complements the hearty and fiery chili for a truly inspiring meal. Enjoy!