Tag Archives: Pickled radish

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

  • Servings: 4
  • Difficulty: moderate
  • Print

Ultimate Korean Fried Chicken
IMG_9378
Saw Judy Joo on a recent episode of FoodNetwork’s “The Kitchen”. Judy has a show that features Korean foods which are very popular in the US these days. It’s the new asian food craze over here and for good reason. Many of the dishes are clean and include a lot of fun vegetables with unique sauces.

This turned out amazing. The chicken was so crispy but bursting with moisture inside. The coating has Korean Chili flakes and other seasoning that give it a great flavor beyond other fried chicken batters.

But the sauce….”oh the sauce”so amazing. If you have trouble finding the Gochujang paste in your stores order it from Amazon (and the flakes too for that matter). It kind of tastes like fermented Sriracha. Just deeper in flavor.

Sauce Judy used grams in her measurements, I converted the largest amount to cups and then just winged it for the rest. I like soy and vinegar so I used more than she did but also backed off on the Sesame oil given it’s strength of flavor.

Grilling the asparagus gives the smokey / char flavor and the soy marinade compliments the entire dish. Finally the pickled radishes are perfect for this. The chicken and sauce are crunchy and deep in flavor and the radish comes in and cuts those flavors with a sweet acidic refreshing palate reset. So nice after two bites of the chicken and asparagus to drop in a radish to shake it up.

This is an easy dish but there are some steps and if you want the chicken crunchy and the entire plate to come together at the same time you will be multi-tasking. I suppose you could make your asparagus and put it in the oven at 150 or 200 to keep warm while you fry your chicken.
IMG_9387

Ingredients
Chicken tenderloins and thighs (I used skinless and boneless)
Oil for frying

Pre-Coating
1/4 cup (32 grams) cornstarch or corn flour
2 1/2 teaspoons kosher salt or sea salt
1/2 teaspoon baking powder
10 grinds black pepper
2 chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)

Batter
Oil, for frying
1/2 cup cornstarch or corn flour
1/4 cup fine matzo meal
1/4 cup AP flour (you could use GF here)
2 tablespoons Korean chile flakes (gochugaru)
1 tablespoon kosher salt or sea salt
2 1/2 teaspoons garlic granules
2 1/2 teaspoons onion granules
1/4 teaspoon baking powder
1 cup (237 grams) water
1/3 cup (75 grams) vodka
2 tablespoons Korean chile paste (gochujang)

Batter
1/2 cup cornstarch or corn flour
1/4 cup fine matzo meal
1/4 cup AP flour
2 tbs Korean chile flakes (gochugaru)
1 tbs garlic powder
1 tbs onion powder
1/4 tsp baking powder
2 pinches of Kosher Salt

1 cup water
1/3 cup vodka
2 tbs Korean chile paste (gochujang)

Pickled Radish
Sliced Radishes
1/2 cup rice vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon kosher salt
IMG_9382

Gochujang Dipping Sauce
2/3 cup dark brown sugar
1/3 cup Korean chile paste (gochujang)
1/3 cup soy sauce
2 tbs rice vinegar
1 tbs sesame oil
1 tsp grated ginger
3 cloves garlic


Soy Grilled Asparagus

1 bunch of Asparagus
2 tbs of Soy Sauce
2 tsp of Ginger diced
1 tbs of Seasoned Rice Wine Vinegar
Green onions diced
Toasted Sesame Seeds
IMG_9384

Directions

1. Make your radishes by washing and cutting them into chips or discs. Mix your water, sugar and vinegar and stir until sugar is dissolved. Add radishes and refrigerate.

2. Prep your chicken by trimming, washing and drying them well. Mix your pre-coating and take your dried chicken and coat so that everything is dusted white. Set your chicken on a wire wrack and let it is rest for an hour. The batter is thin so you want this dry so that it will stick to it. IMG_9369

3. While chicken is drying, make your Gochujang Dipping Sauce by mixing everything into a small pot and bring to a simmer and turn it down a little and let it continue to simmer for 5 minutes. Remove from heat and let it cool.
IMG_9368
4. Prep your Asparagus by cutting the thick woody area off and the then use a peeler and remove some of the bottom. (optional). Mix your soy mixture and coat asparagus and let them marinate for a few minutes.

5. Okay now go ahead and pour your oil in a smaller pot so that the oil is deeper than it would be as if you poured a thin layer in a cast iron skillet. Given the batter is thin you need depth in your oil because this will stick to the bottom. Also take a grill pan on another burner and heat it up to medium. You are about to multi-task.
Go ahead and get your radishes out and pour your sauce into a dipping bowl and get your plates ready.

6. Frying the chicken. When your oil hits 350 degrees. May your batter by mixing your dry ingredients into a large bowl. No in a separate bowl mix your water, vodka and paste until blended. Pour it into the dry ingredients and stir well. Take your dry coated chicken and dip it into the batter until well covered. Pull the chicken out of the batter and shake off excess batter. Dangle your chicken in the oil (be careful) and cook half of the chicken piece for about thirty seconds before releasing it into the grease. Down over crowd and fry your chicken in batched until browned an crunchy. Remove and let it rest on a wire wrack. IMG_9377

7. While your chicken is frying add your asparagus to your grill pan and char it for about 8 minutes. Just work on your chicken and while frying move the asparagus around. Once done I dipped it back into the marinade and then plated it by cutting some green onions and topping it with toasted sesame seeds.

8. Add you radishes and a few crispy chicken strips to the plate and eat. So good.

IMG_9380
IMG_9387
IMG_9378
Read more at: http://www.foodnetwork.com/recipes/ultimate-korean-fried-chicken.html?oc=linkback

Khao Khat Pork Tenderloin Bahn Mi

Khao Khat Pork Tenderloin Bahn Mi

  • Servings: 2
  • Difficulty: easy
  • Print

Khao Khat Pork Tenderloin Bahn Mi
IMG_9201
Khao Khat means “crave” in Vietnamese. I have another Bahn Mi sandwich in my blog that is similar to this one. I crave this sandwich. I remember when Jill and tried this for the first time we both looked at each other after the first bite with that look of “holy cow that was good”.

Doing this blog pushes me to find new recipes and to try new things that I don’t get to make some of my favorite “tried and true” recipes as much. It’s always fun to go back and tinker with some of my faves.

I use pork tenderloin which often gets overlooked or crowded out by chicken and/or beef. Pork tenderloin is such a great cut of meat that is as lean as a chicken breast but remains super tender. The soy, sesame, fish sauce gives it that saltiness. Paired with the pickled slaw that awakens it up with vinegar. Then the heat from the jalapenos makes your eyes water (in a good way) but Duke’s Mayo saves the day to tone it all down. Such a great sandwich.

You could lose the bread and mayo and switch to lettuce if you were trying to cut calories or gluten. That said, I just love how Dukes Mayo plays in this one… West meets East.

IMG_9203

Ingredients
Pork Tenderloin
French Baguette
Cilantro
Dukes Mayo
Chili oil

Marinade
4 Tbs Soy Sauce
1 Tbs Fish Sauce
2 glugs of Sesame Oil
2 tbs of Maple Syrup or Honey
1 tbs brown sugar
2 cloves of garlic (minced or pressed)
1 tbs of minced ginger
4 green onions (diced)
Kosher Salt

Pickled Veggies
1/2 cup of shredded carrots
2 tbs of Shredded purple cabbage
3-4 radishes (thinly sliced)
1 jalapeno (thinly sliced)
1/2 cup of water
1 cup of Apple Cider Vinegar
Pinch of Kosher Salt
2 tbs of sugar

Directions:
1. Prepare your tenderloin by removing in any fat or silver skin. Cut the loin into 1/2 inch “medallions” (like you would cut cookies from a package of cookie dough). Place these medallions between plastic wrap and tenderize them with a smooth sided meat cleaver/mallet. Lightly pound them to a 1/4 inch thickness.
IMG_9183
IMG_9187

2. Now add these into a Ziplock bag with the marinade for at least 1 hour and hopefully overnight.
IMG_9190

3. Slice your carrots, purple cabbage, jalapenos and radishes. Whisk the water,vinegar and sugar until the sugar dissolves. Pickle the veggies overnight along side the meat.
IMG_9193

4. In a cast iron skillet on medium heat, add a little chili oil. When the pan is nice and hot add your marinated pork medallions and sear them on both sides. These are thin so you only need to cook them 2 minutes on each side.
IMG_9197
5. Prepare your roll by slicing it and coating both sides with Duke’s Mayo. Overlay your medallions and top with the pickled veggies and cilantro, sriracha. We added a side of Sriracha Kettle chips.

IMG_9206