Tag Archives: Soy

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

Ultimate Korean Fried Chicken with grilled asparagus and pickled radishes

  • Servings: 4
  • Difficulty: moderate
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Ultimate Korean Fried Chicken
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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.
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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
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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
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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.
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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.

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

Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus
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The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.

Ingredients:

Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar
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Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Pepper
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce
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Directions:
Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.
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2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

Asian Chicken Ramen Soup

Asian Chicken Ramen Soup

  • Servings: 5
  • Difficulty: easy
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Asian Chicken Ramen Soup
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Last week I posted a recipe with Dan Dan Chicken Noodles. Jill loved it so much she asked me to try more recipes with ramen. Dan Dan has a peanut buttery flavor so to change it up I wanted to keep it more chicken soup like.

I marinated the chicken in Soy and Sriracha so it does have more of an Asian flavor profile than a chicken soup. In fact, it has some real heat that will make your eyes sweat but that’s how we like it.

Ingredients:

2 Chicken Breasts
Soy Sauce (low sodium)
Sriracha
1 tbs of sesame oil

Ramen noodles
Bunch of Green onions
1 small can of Water Chestnuts
2 Bok Choy (chopped)
Several sliced shitake mushrooms
4 garlic cloves minced
1tbs ginger (grated)
3 cups of Chicken Broth
1 tbs toasted sesame oil
1 tbs chili oil
3 tbs of miso (red miso soup mix)
Sriracha, cilantro, peanuts to top
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Directions:
1. Slice your chicken on a 45 degree angle and then marinate your chicken overnight in soy, Sriracha, and 1 tbs of Sesame Oil.

2. Cut all your veggies because it goes pretty fast.

3. Medium heated pot with 1 tbs of chili oil and 1tbs sesame oil. Add your chicken and the marinade until cooked. Now add you chicken broth and miso and then dump your veggies in. Eyeball how much more chicken stock you need based upon if you want it more soupy or “noodley”.

4. Add your ramen noodles and cook until the noodles are done. Serve with cilantro and more Sriracha. Slurp.
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Me Pork Bahn Mi

Me Pork Bahn Mi

  • Servings: 2
  • Difficulty: easy
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Me Pork Bahn Mi
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The Bahn Mi “Vietnamese sandwich” seems to be all the rage these days. It’s basically a sandwich with Asian flair.

You will not be disappointed in this one. The pork tenderloin is so tender it basically melts in your mouth. The pickled radishes and carrots compliment the pork marinade that has soy, garlic, fish sauce and ginger. Then Duke’s mayo, a little cheddar on a hoagie make is familiar. Really a great eat. You really need to try this one.

Ingredients:
Pork Tenderloin
Cilantro
Cheddar cheese
Duke’s mayo
Hoagie Roll

Marinade
3 tbs Fish sauce
2 tbs Soy sauce
1 tbs minced ginger
3 green onions
3 cloves of garlic minced
1 tbs of sugar
Sriracha

Pickled Carrots and Radishes
Carrots
Radishes
Jalapeno
½ cup water
1 cup of apple cider vinegar
1 tbs salt
2 tbs sugar

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Directions:
1. Trim your tenderloin of any silver skin or fat. Slice into ½ and inch.   Place these medallions between saran wrap and pound them with a mallet. Put them into a Ziplock and mix up your marinade and pour over the pork. Marinate for a minimum of 30mins up to a couple of hours.

2. Julienne the carrots and radishes and slice your jalapeno. (you can remove seeds and spine if you want to lower the heat).  Soak these in the vinegar mixture for about 15- 30mins.

3. When ready to cook sear in a cast iron skillet with a little peanut oil. This cooks really quickly. (about 90 seconds on each side) The skillet should be on medium high heat so you can get as much crust as possible. FYI-the second side won’t crust up.

4. Prepare your hoagie with Duke’s mayo on both sides. Fresh Cheddar on the bottom. Top with the hot tenderloin, then carrot/radish/jalapeno mixture, Sriracha and top with Cilantro.

First Try Pork Dumplings

First Try Pork Dumplings

  • Servings: 4
  • Difficulty: easy but tedious
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First Try Pork Dumplings
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I wanted to play around with dumplings and had some extra ground pork, onions and cilantro so decided to pick up some dumpling wrappers and give it a shot. I don’t have a steamer basket and didn’t want to deal with tediously small batch steaming these so I went the fried route.

Tedious tasks can be my kryptonite and I often don’t think about that when I pick a recipe. I kept finding myself wanting to stuff as much as I could into each wrapper o I could make fewer but then that creates other issues. Soo… turn on some music and go to that trance state and make some dumplings.

My heat was a little hotter than it should have been and my dumplings were cooking fast on the bottom so the fry/steam technique wasn’t working. Jill was on her way home from a late night so I went the quick route by frying the all by flipping them around. Ill get better and it will be fun to play around with various fillings.

Dumpling:
1 lb of ground pork
4 garlic cloves minced
1 tbs of grated ginger
1 cup of chopped cilantro
6 green onions (save some green for the sauce)
2 tbs of Sriracha Sauce
2 tbs of Soy Sauce
1 tbs of Sesame Oil
1 tbs of Chili Oil
1 tps of Corn starch
1 package of pot sticker wrappers

Dipping Sauce:

1 cup of Soy (low sodium if you have it)
1 cup of Red Wine vinegar
2 tbs of Sriracha
3 tbs of peanut butter
1 tbs of sugar
1 tbs of ginger
1 clove of garlic minced
2 tbs of green onions

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Directions:
1. Some people go raw and cook with the dumpling but I chose to pre cook the inside because pork doesn’t dry out and is hard to overcook. Plus I was going to flash fry and steam.

2. In a medium heated skillet add your pork and brown with the whites of the green onion until browned. Turn the heat off and add the rest of the green onions, cilantro, ginger, soy and Sriracha. Stir and let it cool.
3. Once meat is cooled, in a bowl finish the filling by adding whisked eggs, oil and corn starch. You are basically trying to tighten it up.

4. Dumpling time. Get organized on a clean surface. Bowl of filling with a spoon, your pot sticker wrappers and finally a small dish of water. Wet the outside edges of half of the dumpling. Add your meat in the middle. Fold and pinch the very top together sealing the dough. Then do the same on the sides making sure it’s just dough on dough. Pinch hard enough to make the two parts one. I also pleated and pinched to make sure dumpling wouldn’t come apart.

5. In a pot add peanut oil to cover the bottom and turn on medium high heat. You could certainly steam them but I like a little crust too. Working in small batches slowly lower each dumpling into the oil. I moved them around to make sure they didn’t stick. Careful as you flip them around. One technique that you could try is fried on the bottom and steamed on the sides by adding a little water and cover immediately. Remember oil and water don’t like each other but it will steam them on the sides.

6. For the sauce, mix it all together and put into microwave for 30 seconds at a time until peanut butter and sugar dissolve.

7. I serve it with a side salad of cold iceberg lettuce and a carrot, ginger dressing.

Pai Gow Meatball Bahn Mi

Pai Gow Meatball Bahn Mi

  • Servings: 2
  • Difficulty: easy
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This is a fabulous sandwich that seriously tilts the easy to flavor scale.  The acid from the Rice Vinegar, the creaminess from Duke’s mayo, the kick of heat from the jalapeno, the freshness from the cilantro all supports the Asian Pork meatballs.  So many layers of flavor in so little time.

Pai Gow Meatball Bahn Mi
Pai Gow Meatball Bahn Mi

Ingredients:
2 Hoagie Rolls
2 tbs Dukes Mayo
5 radishes thinly sliced
2 jalapenos thinly sliced
6 sprigs of cilantro
2 tbs of Rice Vinegar (unseasoned)
1.25 lbs of Ground Pork
3 tbs Asian Peanut sauce
1.5 tbs Soy Sauce
1 tbs Siracha
2 dashes of cayenne
2 dashes of garlic powder
2 dashes of onion powder
Pinch of hot Asian Mustard powder
6 tbs of Monterrey Jack Cheese (any creamy / softer cheese would work.

Directions:
1. Slice your radishes and put them into the rice wine vinegar.  Put a skillet on medium heat with a little 2.Add pork and all the seasonings and sauces into a bow and combine. Then form them into meatballs (about 2 tbs each). I use a cookie scoop.  Place them in the skillet for about 3mins without touching them. You want a little crust or texture on your meatballs. The sauces in the meatball will help with that.
3. Slice and butter your hoagie rolls and put them under the broiler until browned.
4. Flip your meatballs to brown the other sides and once done remove them from the fire.
5. Take your toasted hoagie roll and put half the mayo on the bottom side, add your meatballs and top with cheese and put them back under the broiler to melt the cheese.
6. Remove and add your mayo to the top side of the roll and add your radishes, jalapenos and cilantro.

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