Add flour, cornstarch, garlic powder, onion powder, gochugaru, salt and pepper in a large mixing bowl and stir to evenly blend the spices. Place the chicken thighs between two pieces of plastic wrap or wax paper. Using a meat pounder or a small skillet, pound the chicken until flattened to a ⅓-inch thickness. 

Next, add the kimchi juice and water to the flour mixture to form a wet batter. Add pounded chicken thighs to the batter, tossing to coat each piece. Allow to rest for 30 minutes so the flavors can soak into the chicken.

Place the panko in a large mixing bowl. Once piece at a time, pull the chicken from the batter and dredge in the panko to coat, pressing so it’s evenly coated. Make sure to get into all the nooks and crannies.

Heat a cast-iron skillet over medium-high heat. Add enough vegetable oil to fill the skillet with 1 inch of oil. Drop in a pinch of panko to test the heat of the oil. If it sizzles, the oil is hot and ready. Working in batches, carefully add 2 coated chicken thighs and cook each piece for 4 minutes. Flip and cook for another 4 minutes, or until they reach 165°F using an instant-read thermometer inserted into the thickest part of the chicken.

Remove from oil to a plate lined with paper towel and keep warm. Repeat with the remaining chicken.

Slice the chicken into 2-inch slices and top with Apple Radish Kimchi and garnish with chopped cilantro. Enjoy!

Serves 4. 

*Note: See my recipe for Apple Radish Kimchi or use your favorite kimchi.