KOREAN FRIED CHICKEN BAO BUNS Gladys Rangel | Executive Sous Chef | Renaissance Glendale
Tempura
Pickled Radish and Carrot
I box Kruztees Dry Mix 2 lbs Rice Flour 1 qt Potato Starch 6 tbsp Garlic Powder 6 tbsp Onion Powder
2 c Sugar 1 qt Water 2 c Rice Vinegar 2 c White Vinegar
4 Daikon 5 Carrots 4 tbsp Salt
Soda Water Salt/Pepper 20 lbs Chicken
Add the sugar to a large measuring cup or heatproof bowl, and then pour in the hot / simmering water to dissolve the sugar. Stir in the white vinegar and rice vinegar, and allow to cool to room temperature. 1. In a large bowl, add the daikon, carrot sticks, and salt, toss well, and let the vegetables sit in the salt for 15-20 minutes. 2. This draws the water out of them, making them crunchier after pickling. 3. Toss the vegetables again, then rinse under running water. Drain and gently shake off the excess liquid, then transfer the vegetables to the bowl of pickling liquid. Press the vegetables down into the liquid, cover the bowl, and refrigerate. Let rest for about 24 hours, up to 10 days 4.
Combine all ingredients except chicken and soda water in a large mixing bowl. 1. Slowly add the soda water until you reach desired consistency. 2. 3.Allow to rest 5 minutes (refrigerated). Filet your chicken breast into small 2oz pieces. Make sure they’re thin enough to cook fast and fit inside your bao buns. 4. Dip a chicken piece in the tempura, and fry until cooked thoroughly. 5.
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