Korean Fried Chicken Tacos
with Hoisin, Pickled Cabbage, Sesame and Queso Fresco
From Michael and David Cordúa, Cordúa Restaurants Makes 20 tacos
1¾ cups flour 1 cup cornstarch 1 tablespoon salt 1 tablespoon baking powder 1¾ cups soda water 1 cup ice cubes
Combine dry ingredients in a mixing bowl using a whisk. Add soda and ice and whisk to combine. Keep chilled until ready for use.
1½ cups flour 1½ cups cornstarch ¼ cup chicken bouillon powder 1 tablespoon paprika 1 teaspoon of salt
Whisk all ingredients thoroughly in a bowl.
½ cup gochujang pepper paste ½ cup ketchup ¼ cup brown sugar
¼ cup soy sauce ¼ cup sesame oil 1 tablespoon minced ginger 1 tablespoon minced garlic
Whisk and combine in a bowl.
10 chicken tenders 10 cups of peanut oil 2 cups tempura 3 cups seasoned flour 1½ cups gochujang pepper glaze ½ cup of melted butter 6 cups shredded cabbage ½ cup malt vinegar 1½ cups hoisin sauce 1½ cups mayonnaise 2 cups queso fresco 2 dozen 4½-inch flour tortillas 1 bunch mint 1 bunch cilantro 1 bunch basil
In a large pot or Dutch oven, bring peanut oil to 375 degrees checking with a thermometer. Split chicken tenders in half by cutting them lengthwise. Dredge chicken fingers in seasoned flour. Shake off excess and drop in tempura. Remove excess tempura and return chicken to the seasoned flour. Drop in the fryer in batches of 3 to 4 at a time so as not to lower the oil temperature. Cook chicken for 3 minutes each batch. Using a spider or slotted spoon carefully remove from oil and place on a baking sheet lined with paper towels. Korean fried chicken is twice fried so we will repeat this shortly. In a large bowl, combine gochujang pepper glaze and melted butter and whisk until incorporated. Drop the chicken in the oil for a second time until golden brown and crisp then toss in the gochujang butter mixture in batches. Sprinkle each with sesame seeds. Warm tortillas on a griddle or sauté pan and wrap in foil maintain heat. Toss cabbage in malt vinegar. Chop cilantro, mint and basil. For each taco, spread 2 teaspoons of mayonnaise and 2 teaspoons of hoisin sauce. Then place some of the marinated shredded cabbage on each tortilla. Top with fried chicken and garnish with queso fresco and chopped herbs.