Anyone there? Have you left me? It would be well deserved – I am a giant slacker and I apologize. This has been, perhaps, the busiest six months of my life, and I am exhausted. Just when I think things are easing up, they absolutely do not do that. Luckily it’s been mostly great, fun, exciting and lovely stuff, but I am tired. I have a list a mile long to tell you about, but it’s been so long since I have made some of the things I want to share, I am going to have to go back and make them again.
BUT, I had to write today, because as it turns out, today B&G turns FIVE. That’s right. Today is Bread & Ginger’s fifth blogiversary. I am currently celebrating with a delicious gimlet and some pork chops that I can’t wait to tell you about, but we are going to celebrate with some fried chicken sliders, which might be how I celebrate everything from now on, because they are good. I first made this a full sized sandwich, which was good but it was a lot. I like the sliders better for their spicy/sweet meat-to-everything-else ratio.
These are good and easy and quick! There is some deep frying but hopefully that doesn’t scare you anymore. The sauce is sweet and spicy and nutty from the sesame, and also has a hint of funk from the fish sauce. (A good thing, I promise…) There are some ingredients in here that you may not have, but if you have an Asian supermarket nearby you will be able to find all of them ( if you don’t – Amazon!) Gochujang – Korean chile paste – is spicy, but spicy like sriracha, rather than spicy like Frank’s or Texas Pete. There is a great depth of flavor and umami-ness to it. The spice is balanced by the sweetness from the sugar, and the pickles and the Kewpie mayo and the buttery brioche combine with the sauce for crazy goodness.
I miss you all, and B&G. I am still working on making more hours in the day. If anyone has any ideas, I am all ears.
Happy Blogiversary B&G! And thank you all for reading!!
Korean Fried Chicken Sliders (makes 8 sliders)
4 cloves garlic
1 1/2 inch piece of ginger, roughly chopped
3 tbl gochujang (Korean chile paste, available at Asian markets or online)
3 tbl dark soy sauce (available at Asian markets)
1 tbl fish sauce
1 tbl brown sugar
1 tbl sesame oil
2-3 tbl rice vinegar
Put all ingredients and two tablespoons of the vinegar in a blender and pulse until ingredients are mixed and ginger and garlic are minced. If sauce seems a little thick, add another tablespoon of vinegar and blend to combine. Place in bowl and set aside.
4 boneless, skinless chicken thighs, cut in two equal pieces each
1/3 cup all-purpose flour
1/3 cup masa harina (corn flour)
1 tbl corn starch
Salt and pepper
oil for frying
Heat three inches of oil in a sauce pan over medium high heat until it reaches 375 degrees. Meanwhile, in one bowl mix egg with 1 tbl water and whisk until combined. In another bowl, mix both flours, the cornstarch and generous pinches of salt and pepper and whisk to combine. Dredge chicken pieces in the egg mixture, then the flour mixture, and then again in the egg and then the flour. Fry chicken in batches until light brown and crispy, about 6 or 7 minutes. Drain on paper towels and sprinkle with salt. Let the oil come back to temperature and repeat with the rest of the chicken pieces.
8 small brioche rolls
butter for toasting
dill pickle slices
kewpie mayonnaise (Japanese style mayonnaise – can be found in Asian markets and some supermarkets.)
Spread butter on the sliced brioche rolls, and toast until cut sides are golden brown and toasty. Spread each side generously with kewpie mayonnaise and layer pickle slices on the bottom roll. Dredge fried chicken pieces in sauce until well coated, and place on top of the pickles. Cover with the top of the roll and voila!