Gochujang Fried Fall Squash Recipe By Tasty

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!

Steps:

• Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
• Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
• While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
• Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.

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!