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Korean Fried Chicken and Caviar

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.

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Japanese Souffle Pancakes

Japanese Souffle Pancake Recipe
Yield 2
Author
Prep time
30 Min
Cook time
40 Min
Total time
1 H & 10 M

Japanese Souffle Pancake Recipe

I know, Japanese Souffle Pancakes sound intimidating. But they're not. I'm sure if we were to call them 'Marshmellow Pancakes,' or 'Fluffy Pancakes,' it would be more approachable. And honestly, that's what they are. After many inquiries on how to make this dish, I’ve finally was able to formulate this recipe, along with equipment and appliance recommendations to help you nail this dish every time. Once you've dialed these down, this 'impossible' recipe will now be possible.

Ingredients

Souffle Pancake
Chantilly - The Only Whipped Cream Recipe You
Optional Garnishes

Instructions

Pancake Batter
  1. Sift all of your dry ingredients through a fine-mesh strainer to remove any clumps
  2. Whisk together the dry ingredients (cake flour baking powder, and kosher salt).
  3. Add 2 egg yolks and 1/2 cup of milk to [25%] of dry ingredients, incorporate the mixture with a fork. [this method is called sponging and creates a slurry that prevents the flour from clumping.]
  4. Mix thoroughly for 1-2 minutes.
  5. Then, gradually add the remaining [75%] of dry ingredients.
  6. Mix thoroughly for 1-2 minutes. Use a rubber spatula to scrape the sides of the bowl.
  7. In a separate bowl (or the bowl of a stand mixer) use a whisk to whip the egg whites and 1/2 tsp of lemon juice until stiff peaks form.
  8. Gently fold whipped egg whites into the batter until just incorporated (do not overfold)
  9. Fill pancake into a pastry bag. Make sure to tie off. and snip the tip.
Chantilly - The Only Whipped Cream Recipe You
  1. Pour heavy cream over into a mixing bowl.
  2. Add powdered sugar
  3. Add 1/8 tsp of kosher salt
  4. Whisk the heavy cream until the cream starts to thicken; until soft peaks form, 3 to 5 minutes.
  5. Keep refrigerated. Serve cold
Cook Pancakes
  1. Preheat a reliable non-stick frying pan over low-medium heat.
  2. Add 1 tsp. of unsalted butter
  3. Cook the 1st Layer: Pipe the "3-4" diameter, 1" height pancake onto the nonstick pan for 30 seconds.
  4. Cook the 2nd Layer: Pipe more pancake batter onto the "3-4" diameter piece to reach a height of 2".
  5. Cover with lid and cook for 2 minutes.
  6. Flip when the bottom side is golden brown.
  7. Cover with lid and cook for another 2 minutes. Or until both sides are golden brown.
  8. Repeat with the remaining batter.

Notes:

Why Cake Flour?

Cake Flour is a low protein that allows for a fluffy soft dough.


pancake, souffle, japanese, fluffy , breakfast
japanese, breakfast
Japanese
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