Ingredients:
• 4 boneless chicken thighs
• 1 cup milk
• 1 TBSP gochugaru (Korean Chili Flake)
• 2 tsp salt
• 1TBSP black pepper
• 1 cup wonbok kimchi, chopped finely, save juice
• 2 cups all- purpose flour

Directions:

1. Marinate chicken in milk, gochugaru (Korean chili flake), salt, and kimchi juice only. Let chicken thighs sit for at least 6 hours or overnight.
2. In a shallow bowl add all-purpose flour, salt and black pepper and mix thoroughly. Remove chicken from wet mixture and dredge in seasoned flour. Tap against bowl to shake off excess.
3. Pour oil into a 10” -12” cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of ¾”.
4. Prop deep-fry thermometer in oil, so bulb is submerged. Heat over medium-high heat until thermometer registers 350F degrees.
5. Place chicken thighs in skillet. Fry chicken thighs, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°F–325°F, until skin is deep golden brown. Use an instant-read thermometer inserted into thickest part of chicken registers 165°F. Fry for about 10 minutes.
6. Remove chicken thighs from skiller and shake off extra oil back into skillet. Transfer chicken thighs to serving dish.
7. To serve, garnish chicken with chopped wonbok kimchi.

Air Fryer Option:

1. Marinate chicken in milk, gochugaru (Korean chili flake), salt, and kimchi juice only. Let chicken thighs sit for at least 6 hours or overnight.
2. In a shallow bowl add all-purpose flour, salt and black pepper and mix thoroughly. Remove chicken from wet mixture and dredge in seasoned flour. Tap against bowl to shake off excess.
3. Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket.
4. Cook at 400F degrees until chicken thighs are golden brown. Use an instant-read thermometer inserted into thickest part of chicken registers at 165F. 20 to 25 minutes flipping hallway through.
5. Garnish chicken thighs with chopped wonbok kimchi.