Korean Fried Chicken Tostada

Korean Fried Chicken Tostada

Recipe: | Abreo | Rockford, IL

Yield: 6 servings


  • 6 large eggs
  • 6 corn tortillas, fried (tostadas)
  • 1 c. refried black beans (recipe follows)
  • ½ c. crema
  • 2 avocados
  • ½ bunch cilantro
  • 3 limes, cut in half
  • 1 sm. yellow onion, coarsely grated
  • 2 cloves garlic, minced
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. sugar
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 6 skinless chicken thighs
  • 4 qt. vegetable oil, for frying
  • ½ c. all-purpose flour
  • ⅔ c. cornstarch
  • Adobo sauce (recipe follows)
  • Toasted sesame seeds for garnish


  1. In a medium-size bowl, combine grated onion, garlic, vinegar, sugar, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about an hour.
  2. Pour oil into a large heavy pot to a depth of 1½-inches. Heat to 350° F. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
  3. Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on cooling rack. Repeat with remaining chicken, checking oil temperature between batches.
  4. To assemble, place a couple tablespoons black beans on tostada and spread to cover, then slice avocado and layer on beans, top with Korean chicken; spoon adobo sauce over chicken. Quickly fry an egg over easy in a nonstick pan and place on top of Korean chicken. Drizzle a little crema over egg, garnish with lime and cilantro and extra toasted sesame seeds.

Adobo Sauce

  • 3 tbsp. Korean chili paste (gojuchang)
  • 3 tbsp. ketchup
  • 1½ tbsp. honey
  • 1½ tbsp. rice wine vinegar
  • ¼ c. sugar
  • 2 tbsp. black and toasted sesame seeds
  • ½ lemon, juiced


  1. In a large bowl, stir together all ingredients. Taste and adjust flavors to get spicy-sweet-tangy finish. Set aside.

Refried Black Beans Ingredients

  • ½ lb. dried black beans
  • water
  • 1 tsp. dried oregano
  • 2 garlic cloves
  • salt, to taste
  • 6 tbsp. butter
  • 1 white onion, minced


  1. In a large pot, cover the beans with cold water by at least 2 inches. Add oregano and garlic cloves and bring to a boil over high heat.
  2. Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups cooked beans; if more, measure out 3 cups beans and reserve rest for another use. Discard garlic.
  3. In a large sauté pan, heat butter until foaming, over medium-high heat. Add minced onion; cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1 cup reserved bean-cooking liquid. Using fork or potato masher, smash beans to form chunky purée. Reduce heat to medium; cook, stirring, until desired consistency is reached. If refried beans are too dry, add more bean-cooking liquid, one tablespoon at a time, as needed. Season with salt.

Heritage Recipes

Indian Gastropub Recipes

Plant-Forward Recipes


Commodity Board Recipes


Made with REAL Eggs




Korean Fried Chicken Tostada