2 pounds skinless, boneless chicken breasts or tenders
1/2 cup salt
1/2 cup sugar
- In a large bowl dissolve salt and sugar in 2 quarts of cold water.
- Submerge chicken in brine, cover and refrigerate 1 hour.
1 1/2 cups cornstarch
FRESH ground salt and pepper, to taste
- Whisk together all ingredients until smooth. Refrigerate until needed.
1 cup coconut oil
- Remove chicken from brine and dry thoroughly.
- Dredge one piece of chicken at a time in the cornstarch, shaking to remove excess and place on a plate.
- Heat coconut oil in large skillet over medium heat.
- Dip chicken in batter one piece at a time, allowing excess to drip off, and add to hot oil, frying 5-7 minutes per side until crispy and cooked through.
- Drain on paper toweling.
- Dip chicken pieces one at time in the caramel glaze and place on rack to drain.
- Serve immediately.
1 large green onion, minced (whites only – save greens for garnish)
2 tablespoon Coarsely chopped ginger*
3 cloves garlic, minced
1/2 cup brown sugar
1/2 cup Gochujang
1/2 cup Sugar
Juice from 1 orange
Juice from 1 lemon
1 1/2 tablespoons Sesame oil
1 1/2 tablespoons Bragg’s liquid aminos
1 1/2 tablespoons Rice vinegar
1 tablespoon toasted sesame seeds
- Whisk the sugars with the orange juice in a medium sauce pan.
- Bring to a simmer and reduce for 3-5 min or until large bubbles form and the caramel has some
- Add the scallions, garlic and ginger to the pot and stir constantly to slow down the cooking of the
- caramel. This will be very fragrant.
- Remove the pot from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar and sesame seeds. Keep the sauce warm until ready to use or store in airtight container in refrigerator for
- up to 2 weeks.
- Gourmet Garden Squeeze herbs are a great substitution to fresh if you don’t have it on hand.
- You can use bone in chicken, but you need to adjust the cooking time! We prefer the boneless because the glaze is so sticky that using a knife and fork is preferable to us!