Serves 1
Directions
- 1Add soy sauce to cubed chicken and marinate for an hour.
- 2Mix cornstarch, all-purpose flour, baking powder, and water to make a wet batter.
- 3Mix the marinated chicken with the wet batter.
- 4Coat the chicken with flour.
- 5Initial fry the chicken at 340 F.
- 6Let the surface dry for a minute.
- 7Fry again for maximum crunch.
- 8Add gochujang, brown sugar, soy sauce, garlic and Korean chili flakes to a pan and reduce the sauce.
- 9Add the fried chicken to the sauce.
- 10Fry the garlic.
- 11Mash the fried garlic.
- 12Add garlic, eggs, lemon juice, and vegetable oil to a bowl and whisk to make gochujang aioli.
- 13Add gochujang to make gochujang aioli.
- 14Add sour cream, mayo, buttermilk, sugar, salt and dried dill to a bowl and whisk to make ranch.
- 15Stretch the pizza dough.
- 16Add a layer of gochujang aioli.
- 17Add low moisture mozzarella.
- 18Parbake for 4 minutes at 550 F on a baking steel.
- 19Add the dakgangjeong and fresh mozzarella.
- 20Bake for 4 more minutes at 550 F on a baking steel.
- 21Add a drizzle of gochujang aioli and ranch.
- 22Cut and serve.
Ingredients
- chicken
- soy sauce
- cup cornstarch
- 0.25 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 cup water
- 3.5 tbsp ketchup
- 3.5 tbsp gochujang
- 3 tbsp honey
- 3 tbsp brown sugar
- 1 tbsp soy sauce
- gochugaru (Korean chili flakes)
- 6 fried garlic cloves
- 2 eggs
- vegetable oil
- 1 tbsp gochujang
- 0.5 cup sour cream
- 0.33 cup mayo
- 0.5 cup buttermilk
- 1 tsp sugar
- 1 tsp salt
- dried dill
- low moisture mozzarella
- pizza dough
Equipment
bowlwhiskpantongsbaking steelovenpizza cutter
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