Ingredients
b
2 lb boneless chicken thighs
b
4 cups buttermilk
s
¼ cup sriracha
g
¼ cup gochujang
p
2 T peppercorn
c
2 T coriander powder
s
1 T salt
s
2 T smoked paprika
g
1 T garlic powder
b
2 T brown sugar
c
1 T chili powder
F
For the Flour Batter
f
3 cups flour
c
2 T cornstarch
b
1 T baking powder
s
2 T smoked paprika
g
2 T garlic powder
o
2 T onion powder
b
1 T black pepper
s
1 T salt
Directions
1
Add chicken to a bowl and combine marinade.
2
Let marinade overnight or at least 1 hour.
3
Next day, preheat your oil to 350 degrees.
4
For the Flour Batter
1
Mix your flour batter dry ingredients.
2
Add chicken from marinade to flour then back to marinade and back to flour again.
3
Fry for 4-5 minutes until golden brown and an internal temp of 165 degrees.
4
Add on top a mochi waffle and enjoy!
