DELICIOUS GOCHUJANG FRIED FALL SQUASH RECIPE BY TASTY

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Delicious Gochujang Fried Fall Squash Recipe by Tasty image

Spicy fried chicken but make it squash!

Provided by Talia Goldstein

Categories     Dinner

Time 45m

Yield 8 servings

Number Of Ingredients 19

2 lb kabocha squash, and delicata squash
1 teaspoon kosher salt
½ teaspoon ground white pepper
1 teaspoon sesame oil
1 tablespoon grated fresh ginger
⅓ cup potato starch, plus more as needed
⅓ cup panko breadcrumbs
canola oil, for frying
3 tablespoons unsalted butter
2 tablespoons garlic, minced
¼ cup gochujang
2 tablespoons ketchup
¼ cup honey
2 tablespoons brown sugar
4 teaspoons rice vinegar
1 tablespoon soy sauce
½ teaspoon sesame oil
scallion, thinly sliced
sesame seed

Steps:

  • Prep the squash: Cut the kabocha squash in half through the stem and scoop out the seeds. Cut each half in half, then cut into ½-inch-thick slices. Transfer to a large bowl.
  • Cut the ends off the delicata squash, then slice in half lengthwise. Scoop out the seeds, then cut into ½-inch-thick slices. Add to the bowl with the kabocha squash. Season with the salt, white pepper, sesame oil, and ginger and toss to coat.
  • Make the sauce: Melt the butter in a small pot over medium heat. Add the garlic and let sizzle for a minute, until fragrant. Add the gochujang, ketchup, honey, brown sugar, rice vinegar, soy sauce, and sesame oil and whisk to combine. Bring to a simmer and cook for 2-3 minutes, then remove the pot from the heat.
  • In a medium bowl, stir together the potato starch and the panko. Sprinkle over the squash and toss to coat evenly (if the squash pieces do not have an even light white coating, add more potato starch and toss again). Press the panko onto the squash to adhere.
  • Heat a few inches of canola oil in a wok over medium-high heat until the temperature reaches 350°F (180°C). Place a wire rack over a sheet tray.
  • Working in batches to avoid overcrowding the pan, use tongs to carefully lower the squash pieces into the hot oil. Fry for 4-6 minutes, until dark golden brown. Transfer to the wire rack.
  • While the squash is still hot, toss in a large bowl with the sauce until well coated.
  • Garnished with sliced scallions and sesame seeds, then serve.
  • Enjoy!

Nutrition Facts : Calories 229 calories, Carbohydrate 38 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, Sugar 19 grams

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