Fried Chicken with Gochujang Sauce & Slaw

Condiments
•
American
•
Comfort

Video time: 17 min

Learn how to make classic shallow-fried chicken with Edward's Korean-inspired gochujang sauce, and a side of tangy and bright Asian pear slaw. Get the best tips for achieving crispy chicken skin and juicy interiors. Master the art of shallow-frying chicken with Edward's easy-to-follow recipe.

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What you'll learn

Gochujang Sauce

It’s spicy, tangy, sweet, and sultry – gochujang sauce hits all the right notes for the ultimate flavor bomb. Put it on fried chicken or keep it in the fridge to bring spice to everything else.

Asian Pear & Cabbage Slaw

Bump up boring coleslaw with this creative riff. The Asian pear and cabbage bring a crisp sweetness and punch of bright acidity.

Fried Chicken

Pay close attention to this famous fried chicken. Follow each step to achieve the juiciest chicken with a crispy exterior.

More from Edward

Edward’s Story

Cabbage Steamed Fish with Miso Hollandaise

Braised Tofu & Radish with Ham Salt

Kohlrabi Kimchi

Eggplant, Bologna & Mushroom Burnt Toast

Savory Asian Peanut Butter

Peanut Braised Chicken with Coconut Carolina Rice

Oysters & Grits in Bourbon Brown Butter

Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Grilled Quail with Banana Barbecue Mop

Backyard Barbecue

Peanut & Popcorn Watermelon Brûlée

Edward Lee

Teaches his Korean-American cuisine

Join Edward on a culinary journey to explore his cross-cultural roots, combining Korean flavors with Southern comfort foods.

GET STARTED

Edward Lee

Teaches his Korean-American Cuisine

Take a journey with James Beard Award-winning chef Edward Lee to his home in Kentucky, to uncover his Southern flavors with a Korean twist. Learn how to bring Edward’s unique flavor profiles home, as he teaches his signature dishes including Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Steak with Kalbi Butter and so much more. Discover over 30 exclusive recipes, his original documentary story, and 12 hands-on lessons where he imparts his most important knowledge, techniques and secrets.

Edward’s lesson plan

1. Edward's Story

Every class begins with a YesChef original documentary film. In Edward Lee's Story, take a journey to Kentucky to discover his surprising origins and food philosophies that will change the way you cook and look at food. Meet the city and people that influenced him and his Southern-Korean cuisine. Uncover what defines him on this inspirational adventure, before learning hands-on in his lessons.

2. Fried Chicken with Gochujang Sauce & Slaw

3. Cabbage Steamed Fish with Miso Hollandaise

Learn how to make a nutritious and delicious meal for any night of the week with Edward's easy-to-follow tutorial. Master the art of steaming fish, mixing marinades, blanching and shocking cabbage, chopping vegetables, and creating a miso Hollandaise sauce. Get all the essential skills you need to make a restaurant-quality meal in your own kitchen.

4. Braised Tofu & Radish with Ham Salt

Learn how to create a flavorful, luscious silken tofu dish with a fatty broth, braised daikon, and an apple-ginger purée. Master knife skills and learn how to cut radishes into perfect cubes and matchsticks with Edward's guidance. Plate an elegant dish that will impress your dinner guests.

5. Kohlrabi Kimchi

Edward shows how to make kimchi from kohlrabi, a dense vegetable that holds up well when fermented. Beyond the kohlrabi, expect the usual kimchi suspects like Korean chili flakes, scallions, garlic, and ginger to tantalize the taste buds.

6. Eggplant, Bologna & Mushroom Burnt Toast

Edward teaches how to utilize one of his signature flavors: Burnt. Discover the gentle balance of burning without charring, as you learn how to master the Maillard reaction and release deliciousness from the simplest ingredients.

7. Savory Asian Peanut Butter

Learn the basics of making savory, creamy peanut butter. His method involves roasting peanuts and blending them with Asian ingredients like sesame oil for an umami-tasting butter that is perfect to use in cooking and not just spreading on toast.

8. Peanut Braised Chicken with Coconut Carolina Rice

Braise poultry and simmer coconut rice in a flavorful miso and peanut mixture and you’ll have a warming, family-style dish. Learn how to to build flavor through caramelization and the secret to preparing perfect rice.

9. Oysters & Grits in Bourbon Brown Butter

Edward revisits the Southern classic dish of shrimp and grits with his own unique take that combines his love of bourbon and oysters.

10. Open Fire Grilled Steaks & Vegetables with Kalbi Butter

Want to cook steaks better on the grill? Watch this lesson. Edward explains how to check for doneness, manipulate the fire and accomplish a smoky taste.

11. Grilled Quail with Banana Barbecue Mop

Learn how to make quail with perfect cross-hatched char marks, simmer homemade barbecue sauce with surprising ingredients, and prepare homemade quick pickles. Edward’s grilling techniques can be applied to other proteins.

12. Backyard Barbecue

Join Edward and Ben, home chef and community leader, as they throw a backyard barbecue. Learn Ben's special brine, and how to grill meats and vegetables.

13. Peanut & Popcorn Watermelon Brûlée

Edward explores the complexity of watermelon with this whimsical salad. Simple techniques like stove-popping buttery popcorn, boiling and frying peanuts, and creating a crunchy Brûlée top make up this surprising plate.

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What our students have to say

"I am a professional chef and am getting much out of this! Every one of these lessons is a joy to behold! I have encouraged my sister and daughter to sign up. For foodies, this is pretty much food porn! But seriously, these are first-rate classes/demos and you will have learned much in the process. Thank you so much for doing this!"

Deborah R.

"The presentation was both easy to follow and entertaining. Once the chicken was plated with the pear slaw I couldn't help but smile. I will put the ingredients (including the gochujang) on my grocery list."

Amos M.

"Looks AMAZING AND LOVE THE INGREDIENTS. CAN NOT WAIT TO COOK THIS. I KNOW MY HUSBAND WILL LOVE IT AND SO WILL I. THANK YOU"

Synthi S.

"First time I’ve ever had success frying chicken. Thank you chef xx"

Vivienne P.

"Love it! Can we have the step by step for the Pickle too? Sounds yum!!"

Carmen W.

"Awesome. The trick with the egg carton to keep the crust on the chicken is great. I always wondered why the crust wouldn’t hold. Thank you, chef."

Katrin .

"I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool."

Jim H.

"This looked delicious and simple, I loved the tips about getting everything out before starting the sauce., cant wait to try it."

Trish S.

"Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe."

John C.

"I love how Chef Lee presents his fried chicken lesson calmly, in slow pace, so no details are missed. Also, he pays attention to safety in frying and not rushing through the steps! Very enjoyable to watch and learn!"

Katalin M.

"This was a easy lesson to follow and prepare three wonderful foods, so looking forward to giving this a go. Thank you."

Debra C.

"Looks amazing. Do you think you could do this in an air fryer? If so, which setting / temp / time, etc.?"

Justin M.

"What a beautiful approach to a simple, comfort dish.The Asian Pear and Cabbage slaw is a lovely companion. Bravo!"

Julianne W.

"I love the tip about the egg carton. Those are the tips and tricks the home chef needs to succeed."

Quinn L.

"Thanks for the recipe it's great. Just finished cooking and it’s so delicious and delicate the sauce is flavorful and velvety and the chicken moist and delicious ??"

Natasha S.

"Love all the tips he gives regarding the recipe. He makes it look so easy!"

Kristine B.

"Love this method of cooking chicken so crispy it’s all about taking your time you taught me something new. The sauce is delicious and the topping adds even more appeal!"

Alison L.

"This looks like such a fancy dish, but is truly very easy prep. Can't wait to make it."

Denise S.

"I love watching Edward cook. This episode reminded me to SLOW DOWN and enjoy the process. I love gochujang and appreciated the complexity of the sauce. And finally - learning how to shallow-fry chicken so the crispy bits stay ON the chicken. Can't wait to make this :)"

Heidi R.

"Amazing! Loved the idea of laying the chicken on the egg carton. Learned something new. Thank you for sharing. Yona"

Yona G.

"Really exciting recipe. Loved the blend of Asian and Southern cooking traditions."

Janice S.

"Loved it, good pace, concise, informative and delicious. Will definitely be making."

Jill C.

"This is beautiful! Very well done! It sounds like the perfect pickle.Thank you!"

Amy S.

"Beautiful video and great tips I didn't know along the way, like reusing the oil and the egg carton to lay the pre-fried chicken onto."

Joey K.

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Edward Lee

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Edward Lee

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