Karaage Crispy Chicken Sandwich

 

Ingredients

Karaage Marinade

• 3 tablespoons soy sauce
• 2 tablespoons sake
• 1 tablespoon fresh ginger, grated
• 3 garlic cloves, grated
• 1 teaspoon sesame oil

Hot Honey Gochujang Sauce

• 3 tablespoons Mike's Hot Honey
• 2 tablespoons gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar

Quick Pickles

• 1 Persian cucumber, thinly sliced
• 1/2 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon kosher salt

Miso Aioli

• 1/2 cup Kewpie mayonnaise
• 1 tablespoon white miso paste
• 1 teaspoon rice wine vinegar
• 1/2 teaspoon sesame oil

Crispy Chicken Sandwich

• 4 boneless, skinless chicken breasts
• 1 cup potato starch
• 1 cup puffed rice cereal, lightly crushed
• 4 hamburger buns
• Neutral oil, for frying

Steps

Karaage Marinade

1. In a medium bowl, whisk together the soy sauce, sake, ginger, garlic, and sesame oil.

Hot Honey Gochujang Sauce

1. In a small bowl, whisk together the hot honey, gochujang, soy sauce, and rice wine vinegar until smooth.
2. Set aside at room temperature.

Quick Pickles

1. In a small saucepan over medium heat, combine the rice wine vinegar, sugar, and kosher salt and cook just until dissolved.
2. Remove from the heat, pour over the sliced cucumber, and let sit at room temperature for at least 30 minutes. Refrigerate if making ahead.

Miso Aioli

1. In a small bowl, whisk together the Kewpie mayonnaise, white miso, rice wine vinegar, and sesame oil until smooth.
2. Refrigerate until ready to use.

Crispy Chicken Sandwich

1. Split the chicken breasts in half lengthwise and pound to an even thickness.
2. Place the chicken in a large bowl with the Karaage marinade and toss to coat. Cover and refrigerate for 1–4 hours.
3. In a shallow bowl, combine the potato starch and puffed rice cereal. Crush the rice cereal lightly so you have a mix of whole crisps and small crumbs. That mix gives the crust its extra-craggy texture.
4. Remove the chicken from the marinade and let the excess drip off. Dredge each piece firmly in the starch mixture, pressing so the coating adheres all over.
5. Fill a heavy pot with neutral oil and heat to 325°F. Fry the chicken in batches for 4–5 minutes, until the chicken reaches 155°F. Transfer to a wire rack and let rest for 5 minutes. Pulling the chicken at 155°F lets carryover heat finish the job while keeping it juicy.
6. Increase the oil temperature to 375°F. Return the chicken to the oil and fry for 2–3 minutes more, until deep golden and very crisp. This second fry is for color and crunch, not doneness. Drain again on a wire rack.
7. Roll each piece of hot fried chicken through the Hot Honey Gochujang Sauce, coating it fully. This should eat more like a buffalo-style coating than a light drizzle.
8. Toast the buns cut-side down in butter until golden. Spread miso aioli on both sides. Place the sauced chicken on the bottom bun, add the quick pickles, close the sandwich, and serve immediately. Tip: A potato bun is ideal if you can get Martin's Potato Rolls, though not all brands work as well since some are too big and a little dry.

Hot Honey Gochujang Sandwich

 Ingredients

• chicken thighs
• Pepper jack cheese
• French bread
• Mayo
• AP flour
• Corn flakes crushed
• 3 eggs

The sauce

• 1/4 cup honey
• 1 - 2 tbsp gochujang
• 1 tbsp vinegar
• 1 tbsp chilli flakes

Pickles

• 1 medium cucumber
• 2 - 3 jalapeños
• 1 tsp black pepper corns
• Fresh dill
• 1 tbsp sugar
• 1 tbsp salt
• 1/2 cup water
• 1/2 cup vinegar

Start with the pickles. Chop your ingredients. Place in a jar. Bring equal parts vinegar and water to a simmer. Pour it in the jar with all the other ingredients.

Let it cool down then place in the fridge.

Prepare your sauce in a bowl. Taste and adjust to your liking.Tenderize your chicken like in the video.

Then into your egg wash, then flower, then egg wash, then crushed corn flakes shaking any access in between each step then into some 365 degree oil until golden brown or internal temp of 175. Place the chicken on a rack and hit them with salt.

Place the chicken in the sauce and assemble your sando! Enjoy!

Taco Bowls

 

INGREDIENTS

• ▢ 1 1/2 lbs. lean ground beef

Taco Seasoning

• ▢ 1 Tbsp chili powder
• ▢ 1/2 tsp garlic powder
• ▢ 1/2 tsp onion powder
• ▢ 1/4 tsp oregano
• ▢ 1/2 tsp paprika
• ▢ 1 1/2 tsp cumin
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp pepper

Toppings

• ▢ 1 15 oz. can black beans drained and rinsed
• ▢ 1 15 oz. can whole corn drained
• ▢ pico de gallo garnish
• ▢ avocado garnish
• ▢ cheddar cheese grated
• ▢ cilantro garnish
• ▢ brown rice approx. 1 1/2 cups per 
• INSTRUCTIONS

• Brown ground beef in a large skillet. 
• Mix together seasonings and sprinkle over meat.  Stir to incorporate.  Simmer for 3-5 minutes
• Add cooked rice to individual serving bowl. 
• Top with ground beef mixture.  Add toppings – pico, avocado, cheese, corn, black beans, and cilantro.
  
  Source: https://www.yourhomebasedmom.com/taco-bowl/#wprm-recipe-container-60586

Thai Peanut Chicken Bowls

Chicken

• 1 lb. boneless skinless chicken breasts or thighs, cut into thin slices
• 8-ounce jar Thai peanut satay sauce (from Trader Joe’s)
• 1 clove grated garlic

Cucumber Salad

• 2 cups thinly sliced cucumber (1 large English cucumber)
• 1/2 cup thinly sliced red onion (about 1/4 an onion)
• 2 tablespoons avocado oil
• 1 tablespoon vinegar
• salt and sugar to taste

Noodles and Toppers

• 4 ounces vermicelli noodles
• a few tablespoons of crushed peanuts
• a few sprigs of herbs – I like mint, cilantro, and basil because I’m an herb hog!

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INSTRUCTIONS

1. Marinate the Chicken: Marinate the chicken with half the jar of sauce and the garlic for about 30 minutes to an hour. 
   
2. Cucumber Salad: Meanwhile, toss the cucumbers, onions, oil, vinegar, salt and sugar together. 
3. Cook the Chicken: Heat a small amount of oil in a nonstick pan over medium heat; add chicken, let it sit undisturbed for a few minutes to caramelize, then flip and repeat until the chicken is cooked through and golden brown. To caramelize it further, you can add a pinch of sugar towards the end.
4. Make a Bowl: Serve the chicken over rice noodles, with some of the cucumber salad, fresh herbs, and peanuts.
5. Sauce: Using your remaining sauce, add a bit of water, soy sauce, or chili oil to the jar to thin it out into more of a dressing. Drizzle over the bowls and dive into that.

Source: https://pinchofyum.com/thai-peanut-chicken-bowls