1/2 cup Butter, or Butter Substitute, room temperature
1 tbsp Honey
1 cup Kimchi, drained
INSTRUCTIONS
Allow Pioneer Simple Split Waffl e Biscuits to stand at room temperature for a minimum of 2 hours. Waffle biscuits can also be refrigerated up to 36 hours prior to baking.
Preheat a standard oven to 425°F, or convection oven to 350°F. Line a rimmed baking sheet with parchment paper. Place waffl e biscuits on a prepared baking sheet and brush with butter substitute. Bake in a standard oven for 4-5 minutes, or a convection oven for 5-6 minutes. Remove from oven. Split the waffl e biscuits in half.
In a small bowl, combine the salt, pepper and 1 teaspoon brown sugar. Rub chicken with spice mixture and let sit at room temperature for at least 15 minutes.
Meanwhile, in a large bowl, whisk the gochujang, remaining brown sugar, vinegar and soy sauce together until sugar dissolves. Set aside.
Heat a medium Dutch-oven over medium-high heat, and fi ll halfway with oil. Heat oil to 375°F.
Meanwhile, in a medium bowl, combine the fl our and 1/2 cup cornstarch. In 2 separate medium bowls, place the remaining cornstarch and eggs. Working in batches, toss
