Remove chicken from brine, Slice into strips and place on skewers for consistent frying.
Dredge in flour mixture, then dip in buttermilk, and once again in flour, knocking off any excess flour during the process.
Fry in a cast iron pot at 350°F until golden brown. Remove to cooling rack.
Whip egg whites and carefully fold into waffle batter.
Heat waffle iron and spray with cooking spray.
Using a measuring cup, pour waffle batter evenly into waffle iron. Add black sesame seeds to the surface and close. Cook for 4 minutes, flipping half way through.
Place chicken on top of waffle.
Drizzle with Ginger-Sesame Maple Syrup.
Serve Coleslaw on the side.
1 qt Warm water
1.5 oz Kosher salt
1.5 oz Sugar
1.5 oz Soy sauce
Canola oil
14 Boneless, skinless Chicken thighs
In a small pot, bring water to a simmer.
Whisk in salt, sugar, soy sauce and canola oil.
Allow to cool.
IN a four-quart container, place chicken thighs in brine.
Refrigerate for 30 minutes.
½ cup Cornstarch
4 oz All-purpose flour
1/5 oz Smoked paprika
1/5 oz Cayenne pepper
4 tsp Garlic powder
4 tsp Onion powder
MSG to taste
2 qt Buttermilk
In a deep half hotel pan, combine cornstarch, flour, smoked paprika, cayenne, garlic powder, onion power and MSG. Set aside for breading procedure.
In a deep half hotel-pan, pour buttermilk. Set aside for breading procedure.
1 ½ cups All-purpose flour
½ cup Cornstarch
1 tsp Kosher salt
1 tsp Baking powder
½ tsp Baking soda
2 Tbsp Sugar
2 Eggs
5 oz Vegetable oil
1 oz Dark toasted sesame oil
½ cup Whole milk
Toasted Black Sesame Seeds
In a large bowl, combine dry ingredients.
Separate egg yolks from egg white, reserve both yolks and whites.
Whisk in oil, milk, and egg yolks. Cover and reserve.
Set aside egg whites and toasted black sesame seeds until ready to cook waffles.
1/8 cup Water
1 Tbsp Ginger
¼ tsp Ground nutmeg
½ cup Maple syrup
1 ½ tsp Whiskey
1 tsp Dark toasted sesame oil
2 Lemon peels, about 1 inch
½ tsp MSG
Lemon juice to taste
In a small sauce pan, combine water, ginger, and nutmeg. Bring to boil.
Remove from heat. Let sit for 1 minute.
Strain through a coffee filter.
Put mixture back in the pan and add maple syrup, whiskey, dark toasted sesame oil, lemon peel, MSG and lemon juice to taste.
Bring to boil.
Cool and funnel into squeeze bottle.
2 cups Green cabbage, julienned
1 cup Red cabbage, julienned
½ cup Carrot, julienned
1 Tbsp Apple cider vinegar
½ cup Granny Smith Apple, julienned
1 Tbsp Kosher salt
1 Tbsp Light brown sugar
2 Tbsp Mayonnaise or Tahini
2 tsp Untoasted sesame oil
1 tsp Honey
1 tsp Dijon mustard
1 tsp Lemon juice
Dash Celery salt
Combine all ingredients in a medium mixing bowl.
Mix well and refrigerate.