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300g Chicken Thigh Fillet
2 tsp Salt
1 tsp Ground Pepper
1 cup Korean Chicken Breading Powder
100ml cold water
5 cloves Minced Garlic
2 tbsp Butter
1 tbsp Honey
1/2 cup Bibimbud Kimchi Sauce
In a bowl, season Chicken Thigh Fillet with salt and pepper. Mix.
Add 1/2 cup of Korean Chicken Breading Powder and 100 ml cold water. Mix until chicken is coated.
Add the other half cup of the breading powder. Cover and shake the bowl.
Chicken must be covered with crumbs of the breading.
Fry until golden brown and set aside.
Saute garlic with butter
Add honey and Bibimbud Kimchi Sauce
Mix until well combined. Do not let it boil.
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