A little bourbon and a lot of spice adds a unique kick to your fried chicken. That’s what’s cooking tonight as we grab a Bite With Belkys.

The Chef: Jennifer Knox

The Restaurant: Warren, Delray Beach

The Dish: Gloria’s KFC


2 ¼ lb boneless skinless chicken thigh, cut into 1/2in cubes

2 cup buttermilk marinade

2 cup breading flour

12 oz. gochujang glaze

Buttermilk marinade KFC:

2 cups buttermilk

1 ea. egg white

1 tbsp. bourbon

1 tbsp. kosher salt

1 tsp. black pepper

Gochujang Glaze:

¾ cup butter

¼  cup fresh ginger (minced)

12 ea. garlic clove (minced)

1 cup gochujang

½ cup ketchup

¼ cup rice wine vinegar

¼ cup soy sauce

1 cup honey

½ cup brown sugar

Breader flour for KFC:

2 cups AP flour

3 tbsp. cornstarch

3 tbsp. kosher salt

1 tsp. ground ginger

1 tsp. ground mustard seed

1 tsp. paprika

1 tsp. black pepper

1 tsp. blackening spice

Method of Preparation:

  • Cut chicken thigh into ½” cubes.
  • Marinade in buttermilk marinade for 20 min.
  • Remove from marinade and shake off excess liquid.
  • Bread in batches in breading flour.
  • Fry in canola oil at 350 degrees until pieces float for approximately three minutes.
  • Remove from fryer oil at immediately toss in gochujang sauce.
  • For the marinade, mix all ingredients together in bowl.

Gojuchang Glaze:

  • In a medium saucepan over medium-low heat, add butter, ginger, and garlic.
  • Cook until fragrant for approximately two minutes.
  • Stir in gochujang, ketchup, vinegar, and soy sauce and broil to a gentle boil.
  • Add in honey and brown sugar, and continue cooking until slightly thickened.
  • Remove from heat, and cool down to 37-41 degrees and store.

To Plate:

  • Garnish glazed chicken with toasted sesame seeds and scallion.


Warren American Whiskey Kitchen
15084 Lyons Rd Bay 350, Delray Beach, FL 33446
(561) 455-4177

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