Southern Fried Chicken & Kimchi Egg Rolls with Three Dips

Written By Glenn Burton

Yield

10 egg rolls, serves 4

Fried Chicken

  • 1 lb boneless skinless chicken thighs

  • 1 cup buttermilk

  • 1 tsp kosher salt

  • 1 tsp garlic powder

  • ½ tsp white pepper

Dredge

  • 1 cup all-purpose flour

  • ½ cup cornstarch

  • 1 tsp paprika

  • ½ tsp black pepper

Marinate chicken 4 to 12 hours. Dredge and rest 10 minutes. Fry at 350°F until deeply golden. Cool completely and chop into ½-inch pieces.

Kimchi and Vegetable Filling

  • ¾ cup napa cabbage kimchi, finely chopped and squeezed but not too dry. Leave a little juice.

  • 1 tsp neutral oil

  • 1 clove garlic, minced

  • ½ cup napa cabbage, thinly sliced

  • ¼ cup scallions, sliced

  • Optional ¼ cup carrot, fine matchsticks

Sauté kimchi and garlic 30 to 45 seconds to remove moisture. Kill heat and place kimchi in a separate bowl. Fold in raw vegetables. Cool to room temperature.

Assembly and Frying

  • 10 egg roll wrappers

  • 3 tbsp filling per wrapper

Roll tightly and seal. Rest 5 minutes. Fry at 350°F for 3 to 4 minutes until deep golden. Drain on a rack.

Three Dips

Honey Gochujang Dip (Spicy)

  • ¼ cup gochujang

  • 2 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tsp soy sauce

  • 1 small garlic clove, grated

  • 1 to 2 tbsp warm water

Combine everything.

Sesame Buttermilk Ranch with Chives

  • ¼ cup mayo

  • ¼ cup sour cream

  • ¼ cup buttermilk

  • ½ tsp toasted sesame oil

  • 1 tsp rice vinegar or lemon juice

  • ½ tsp garlic powder

  • White pepper to taste

  • 1 tbsp finely chopped fresh chives

Combine everything.

Scallion-Ginger Vinegar Dip

  • ¼ cup thinly sliced scallions

  • 1 tbsp fresh ginger, grated

  • 3 tbsp neutral oil

  • 2 tbsp rice vinegar

  • Pinch sugar

  • Salt or light soy to taste

Combine everything.

Glenn Burton
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Spaghetti and Meatballs