Buttermilk Fried Chicken & Kumara Waffles

Kimchi Buttermilk Fried Chicken

1. Cut chicken thighs in half, mix all ingredients and allow to marinate in the refrigerator overnight for best results
2. Blend kimchi flour coating ingredients to a fine powder
3. Mix gochujang coating ingredients together to create a smooth paste. You can adjust the level of spiciness by adjusting the amount of gochujang
4. To finish, coat the marinated chicken in the kimchi seasoned flower and deep fry at 180°C until it reaches above 75% internal temperature. Drain on clean paper towels before coating in the gochujang coating

Pickled Daikon

1. Use a mandolin to very thinly slice the daikon. Meanwhile, boil all remaining ingredients then pour into daikon. Allow to be pickled overnight

Buttermilk and Kumara Waffles

1. Mix all ingredients to a smooth batter consistency. For best results, we like to allow the batter to rest overnight. Once ready, pour mixture into a heated waffle machine spray with oil spray and cook until golden

Purple Kumara Puree

1. Place whole kumara, unpeeled in a tray and add water. Tightly sealed with tin foil and bake in the oven at 160°C for at least 30 minutes or until very tender. 
2. While still hot, remove the skin then place in a food processor, blend into a smooth paste and adjust consistency with the water in the tray
3. Adjust seasoning with salt

Garnish

1. Very thinly cut spring onion on an angle and allow to soak in ice water until they go curly.
2. Lightly toast sesame seeds
3. Cut kumara into 2cm chunks and roast with honey and salt at 160°C until cooked