bbq

Korean Fried Chicken and Caviar

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Korean Fried Chicken and Caviar
Yield 4
Author Chef Tu David Phu
Prep time
2 H & 30 M
Cook time
35 Min
Total time
3 H & 5 M

Korean Fried Chicken and Caviar

Have you ever tried Fried Chicken with Caviar? It’s mind-meltingly good. There's a stigma that caviar is reserved for "preferred taste." It's my conviction that caviar can be enjoyed by anyone. It's nothing more than clean, salted fish eggs. And we seafood aficionados like myself go crazy over it. Similar to fish sauce, it’s umami, earthy, and briny; which makes it a super delightful garnish, such as brined olives, smoked salmon, or even bacon. If you love any of the aforementioned, you would love this Korean Fried Chicken, drenched in ranch dressing, and sprinkled with Tsar Nicoulai’s White Sturgeon Malassol Reserved Caviar, and Gold Pearl Salmon Roe.

Ingredients

Korean Fried Chicken (Marinating)
Korean Fried Chicken (Batter)
Garnishes
Other

Instructions

Season the Chicken
  1. Place the chicken drumsticks and thighs into a large mixing bowl.
  2. Season the chicken with salt and black pepper.
  3. Mix the bowl to thoroughly incorporate the seasoning with the chicken.
  4. Cover the bowl and store it in the refrigerator for 2 hours.
Make the Fried Chicken Batter
  1. In a large mixing bowl, combine the egg, iced water, ap flour, baking soda, potato starch, and salt.
  2. Use a fork (or whisk) to incorporate the mixture until it becomes a smooth batter.
  3. Allow the batter to rest for 30 minutes before whisking it again.
Fry the Chicken
  1. Fill a large cast iron pot with frying oil.
  2. Heat the oil to 350 F on medium heat.
  3. Take a chicken [thigh or drumsticks] and fully submerge it into the batter.
  4. Allow the excess batter to run off. Then gently lay the battered chicken into the frying pot.
  5. Cook 3-4 pieces at a time.
  6. Fry the chicken for 10 minutes. Or until the chicken is golden brown and the internal temperature reaches 165 F.
  7. Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.
Assemble
  1. Assemble the fried chicken in a latter shallow bowl (or platter).
  2. Dollop ranch on all the fried chicken pieces.
  3. Dollop caviar and salmon roe on the fried chicken as well.
  4. Garnish the chicken with sliced scallions (optional)

Notes

—About Tsar Nicoulai Caviar—

For over 30 years, Tsar Nicoulai Caviar has sustainably cultivated world-renowned caviar from 100% American White Sturgeon. And is the first caviar farm in the world to produce food in an aquaponics system, which is a complete ecosystem that includes growing fish, plants, and bacteria. Not only is their caviar sustainable but their farm is a zero-waste facility.

Recommended Products:

White Sturgeon Malassol Reserved Caviar
Tsar Nicoulai Gold Pearl Salmon Roe
Primal Kitchen Ranch Dressing

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TDP Enterprises, LLC
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Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

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Unagi Kabayaki

Unagi Kabayaki

Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. Grilling Eel adds a nice smokey element that makes it extremely umami. But no need to worry, I’ve provided a few traditional Japanese recipes from my friends at American Unagi.

Unlike any other, American Unagi eels are exclusively ethically sourced and sustainably raised in Maine. As a James Beard Smart Catch Leader, I highly recommend this product.

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bbq, yakatori, eel, fish sauce, caramel, smoked, grilled, asian bbq, vietnamese chef, umami, sushi, sashimi, japan
bbq
Japanese
Yield: 4
Author: Chef Tu David Phu
Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Barbecued Eel w/ Fish Sauce Caramel [Cá Khô Lươn Nướng]

Vietnam has a long romance with Eel. It’s a staple ingredient in Vietnamese Cuisine. And is found scattered across legendary Vietnamese dining Institutions. [I.E., Miến Lươn (Eel Glass Noodle Soup), Lươn Xào Sả Ớt (Lemongrass Curry Eel Stir Fry)]. Considering that Eel is a (juicy, firm, and white-flesh) fish, it’s usually prepared in a soup or a braise. My favorite Eel preparation is Cá Khô Lươn Nướng, a similar preparation to Unagi Kabayaki. However, instead of shoyu and sugar, artisanal 2-year aged @sonfishsauce caramel is used. And grilling it adds a nice smokey element that makes it extremely umami.
Prep time: 15 MinCook time: 20 MinInactive time: 15 MinTotal time: 50 Min

Ingredients

Fish Sauce Caramel

Instructions

Unagi [Eel]
  1. 1 lb., Thawed Butterflied American Unagi
Fish Sauce Caramel
  1. In a heavy-bottomed medium saucepan, add 1/2 cup of coconut sugar and 1/4 cup of water.
  2. Bring saucepan to a boil.
  3. Allow it to boil, undisturbed on low heat until a deep amber caramel color forms, about 20 minutes.
  4. Take the pan off the heat.
  5. Gradually whisk in 1 cup of Fish Sauce
  6. Put the saucepan back on medium heat.
  7. Gradually whisk in 1/4 cup of water
  8. Add 1 tbsp of minced ginger, 1 tbsp of Rice Vinegar, and 1 tsp of coarsely cracked black pepper
  9. Bring the saucepan to a simmer.
  10. Take the pan off the heat. And allow cooling to ambient temperature.
Marinate Unagi [Eel] Skewers
  1. Cut the thawed Unagi into 2" square filets 
  2. Skewer the Unagi filets in between the flesh and skin 
  3. Dip the skewered Unagi into the Fish Sauce Caramel
  4. Drench the Fish Sauce Caramel on both sides of the filet. 
  5. Allow the Unagi Skewers to marinate in the Fish Sauce Carmel.
Grill Unagi Skewers
  1. On a preheated charcoal grill [450 F] grill the Unagi skewers for 2 minutes on each side.

Notes:

Frozen Butterflied Eel Filets $35

Use ‘UNAGICHEFTU’ for an additional 10% off at check out.

Free Shipping on orders over $100

  • Each fillet is 4-6oz.
  • Each Pack is 1 lb.
  • Each pack has 3-4 fillets.


Recommended Products:

American Unagi Frozen Butterflied Fillets [1 lb. for $35]
Son Fish Artisanal Sauce
Coconut Sugar

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Funky Hot Chicken Sandwich [w/ Plenty & Primal Kitchen]

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CAN YOU TAKE THE HEAT?

This ‘Funky Hot Chicken’ sandwich is my southeast Asian [SEA] version of a ‘Hot Chicken’ sandwich.

NAVIGATION
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WILT NO MORE Plenty ‘ #plentyforall

Plenty’s greens will remain fresh in my fridge for at least a week! And the best part is you don’t have to wash it! How? Plenty uses innovative technology (vertical farming) to maximize the quality of its products. As a benefit, they are making high-quality, nutrient-dense foods more accessible to all of us.

 
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Eat like your life depends on it! -Primal Kitchen ‘Ranch Dressing’

Primal Kitchen empowers you to get the most flavor out of every bite with innovative products made with high-quality ingredients. You won’t find canola oil, soy, grains, gluten, refined sugars, or industrial seed oils in their products.

Funk Hot Chicken Sandwich

Funk Hot Chicken Sandwich

Yield: 4
Author: Chef Tu David Phu
Prep time: 15 MinCook time: 15 MinInactive time: 15 MinTotal time: 45 Min

Ingredients

Funky Hot Chicken Marinade
Garnishes

Instructions

Funky Hot Chicken
  1. Rinse your Boneless Chicken Thigh pieces (whole). Drain to remove excess water. Then lay Boneless Chicken Thigh pieces (whole) on a plate, lined with a paper towel, to absorb any residual water.
  2. In a medium-sized mixing bowl, add 2 lbs. of Boneless Chicken Thigh pieces (whole).
  3. To that bowl, add 2 tbsp of Minced Lemongrass, 1 tbsp of Minced Ginger, 1 tbsp of Coconut Sugar, and 2 tbsp of Son Fish Artisanal Sauce.
  4. Marinade for 15 minutes.
  5. Preheat the grill for medium-high about 350°F – 375°F.
  6. Cook the chicken over heat for 5 minutes on each side. Use the grill lid to cover the grill.
  7. Cook the chicken until the internal temp is 165°F.
  8. Allow the chicken to rest for at least 5 minutes before serving.
  9. Place grilled chicken in a clean, medium-sized mixing bowl with
  10. 3 tbsp of Samal Oelek. Mix thoroughly. Then serve.
Assembly
  1. The toasted bun is thick-sliced Brioche that was caramelized on both sides toasted with butter
  2. Grilled chicken thighs are marinated with fish sauce, lemongrass, ginger, and coconut sugar. Then tossed in Sambal Oelek.
  3. Primal Kitchen ‘Ranch Dressing’ is key to hold up to intense and complex flavors from the spiciness. And the best part is it's made with real ingredients.
  4. Plenty ‘Crispy Lettuce’ is a perfect texture to supplement the cooling ranch and spicy Sambal.
  5. Pickled Red Onion
  6. Bread and Butter Chips

Recommended Products:

Primal Kitchen ‘Ranch Dressing’
Plenty 'Crispy Lettuce'
Son Fish Artisanal Sauce

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sandwich, hot chicken, spicy, fried chicken, grilled chicken, bbq, fermented, fish sauce, spicy, sambal, chili, chilies, vietnamese, south east asian
sandwiches
vietnamese, bbq
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How To Cook Wagyu [Wagyu Kushiyaki]

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wagyu, beef, steak, bbq, grill, yakitori, kushiyaki, filet mignon, butter, beef, kobe, kyoto, sushi, japan, sashimi
bbq
Japanese
Yield: 2
Author: Chef Tu David Phu
How To Cook Wagyu

How To Cook Wagyu

Keep it simple and make Kushiyaki or “Skewered and Grilled.” It's a great way to highlight high-quality beef, especially A5 wagyu. Stay away from any complex marinades. Why spend the extra money if you are going to mask the flavor of the beef?

Ingredients

Equipment

Instructions

Slice Wagyu
  1. Split the Tri-Tip steak down with middle with the grain
  2. This cut should result in splitting the steak into two triangular halves
  3. Lay both pieces down with grain running [east to west]
  4. Cut against the grain as thin as possible in a sawing motion; with a very sharp and long knife. [cost effective knife recommendation]
  5. Lay slices onto a plate.
Skewer Wagyu
  1. Make sure to soak your bamboo skewers in cold water for 15 minutes prior to use
  2. Take wagyu slices and Peirce with a bamboo skewer in a weaving pattern [ up then down]. This reassures that the meat slices are evenly spread out and secure on the skewer. 
  3. Use two slices per skewer 
Grill Kushiyaki Wagyu on Hibachi Grill
  1. To ensure that you've heated your charcoal properly, use a [chimney starter video tutorial here]
  2. Once the charcoal is ignited and heated preheat the grilling grate for 5 minutes prior to putting wagyu skewers on
  3. Season both sides of the wagyu skewer with salt and pepper 
  4. And grill the wagyu skewer for 3 minutes on each side [if the grill flames up, move the skewer to the less intense region of the grill to prevent burning and flames ups. Flames up make the meats taste bitter

Notes:

Kushiyaki Culture

Japan loves its skewer foods. And can often feature small bites of meat and/or vegetables that is paired with beer or sake.“Kushi” refers to the skewers used to pierce the meat or vegetable. And “yaki” literally means grilled or fried.


Wagyu History

Eating grilled meat on sticks is a Japanese tradition that dates back to at least the 17th century. Although for some time eating meat was forbidden in Japan due to Buddhist conventions. During the Meiji period of modernization, people began to eat meat again and shops specializing in grilled meat on skewers took off. However, the first to consume Wagyu were the Samurai. In the period between WWI and WWII, the battered and deep-fried skewers known as kushiage or kushikatsu also became popular. Today, both grilled and fried kushiyaki can be savored with all kinds of meat and vegetables. [excerpt from savorjapan.com]

Recommended Products:

Bamboo Skewers
Hibachi Grill
Thai Style Charcoal

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Lemongrass Roasted Chicken [Spice Tribe Blend Cooking Instructions]

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