Gochujang-Ranch Crispy Chicken Plate

6 servings
1 hour 30 minutes
Ingredients
Sambal Cashews
- 2 Tbsp unsalted butter
- 1 cup salted, roasted cashews
- 2 tsp sambal oelek
- salt

Plate
- ¾ cup mayonnaise
- ½ cup buttermilk
- 2 Tbsp gochujang (Korean hot pepper paste)
- 2 Tbsp seasoned rice vinegar
- 1½ tsp onion powder
- 1 tsp toasted sesame oil
- 2 garlic cloves, finely chopped
- ¼ head cabbage (red or green)
- 2¼ tsp kosher salt, divided, plus more
- freshly ground black pepper
- ½ cup unsalted butter
- 2 cups panko breadcrumbs
- ¼ cup raw sesame seeds
- 6 skinless, boneless chicken thighs (1½ lbs)
- 1 large egg, beaten to blend
- 1 Tbsp honey
- cooked rice, sliced green onions, sambal cashews, and lime wedges
Directions
1. Place a rack in middle of oven; preheat to 450°F. Whisk mayonnaise, buttermilk, gochujang, vinegar, ginger, onion powder, oil, garlic, and ½ tsp salt in a medium measuring glass. Taste and season dressing with more salt, if needed. Transfer ½ cup dressing to a medium bowl. Add cabbage and toss to coat; season slaw with salt and pepper. Set aside until ready to serve.

2. Heat butter in a large pan over medium-high heat. As soon as butter begins to foam, add panko, sesame seeds, and ¼ tsp salt and toss to coat. Cook, tossing often, until golden brown, 5–7 minutes. Let cool in pan 10 minutes.

3. Whisk egg, honey, ¼ cup dressing, and 1½ tsp. salt in a medium bowl. Toss chicken in egg mixture to coat. Lift chicken from bowl, letting excess drip back into bowl. Coat in panko mixture, pressing to adhere, then place on baking tray, spacing evenly apart.

4. Bake chicken until cooked through, juices run clear when thighs are pierced with a knife, and panko mixture is slightly darkened in color, 15–20 minutes. Let chicken cool 10 minutes, then slice ½" thick.

5. While chicken bakes, melt butter in a large pot over medium heat. Cook cashews and sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3-5 minutes. Scrape into a small bowl; season with salt.

6. Divide chicken, slaw, and rice among bowls. Top with green onions and cashews. Drizzle with remaining dressing. Serve with lime wedges for squeezing over.

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