Korean BBQ Chicken Sandwich & Ube Shake

Yield: 8 Servings

Yield: 8 Servings

A craveable combination powered by fast-rising global flavors.

Spicy Korean BBQ Chicken Sandwich:

Ingredient	Weight	Ingredient
Buttermilk		2 cups
Salt		1 tsp.
Pepper		1 tsp.
Cayenne pepper		1/4 tsp.
Chicken, boneless, pounded flat, cut into 6 oz. pieces	3 lbs.
Tempura batter mix, dry		as needed
Brioche buns		8 each
Cilantro, fresh		as garnish
Chives, fresh, chopped		as garnish

Quick-Pickled Carrots:

Ingredient	Weight	Measure
Ginger root, peeled and sliced		2-inch piece
Red pepper flakes		2 tsp.
Garlic clove, minced		1 each
Granulated sugar		2 Tbsp.
Rice wine vinegar		2 cups
Water		1 cup
Salt		1 tsp.
Carrots, peeled, shredded	1 lb.

Korean Chicken Sauce:

Ingredient	Weight	Ingredient
Soy sauce		1/2 cup
Honey		1/4 cup
Gochujang paste		3 Tbsp.
Gochugaru		1 Tbsp.
Garlic cloves, minced		4 each
Ginger, grated		1 Tbsp.
Rice wine vinegar		2 Tbsp.
Sesame oil		2 tsp.

Spicy Honey & Garlic Fries:

Ingredient	Weight	Ingredient
Butter, unsalted	4 oz.	8 Tbsp.
Brown sugar	3 oz.	1/2 cup
Honey	3 oz.
Soy sauce		2 tsp.
Simplot SIDEWINDERS™ Fries: Original Cut Beer-batter flavored SIDEWINDERS™ Fries, Skin On	4 lbs.	1 bag
Cayenne pepper, ground		as needed
Salk, flaky or Pink Himalayan		as needed

Ube Shake:

Ingredient	Weight	Ingredient
Vanilla ice cream		1 cup
Ube powder		1 Tbsp.
Ube Halaya (jam)		1/4 cup
Coconut milk		1/2 cup
Whipped cream, optional		as garnish
Ube powder dust, optional		as garnish

Preparation Instructions:

Step 1

Marinade the Chicken: Mix buttermilk with salt, pepper and cayenne. Place chicken in the buttermilk mixture and hold in the refrigerator for at least 2 hours, or overnight.

Step 2

Prepare the Quick-Pickled Carrots: Combine all ingredients except carrots in a small sauce pan. Bring to a boil and stir until sugar is dissolved. Pour mixture over carrots and set aside. Allow to pickle for at least 1 hour.

Step 3

Prepare the Korean Chicken Sauce: Combine all sauce ingredients in a saucepan and stir together. Bring to the boil, then simmer for 5 minutes until thickened. Reserve for service.

Step 4

Place tempura batter in a large bowl. Working with one piece at a time, remove the chicken from the buttermilk marinade and dip into the dry coating. Shake to remove excess coating. Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown pieces reach an internal temperature of 165°F.

Step 5

Prepare Spicy Honey & Garlic Fries: Bring butter, brown sugar, soy sauce and honey to a boil in medium skillet. Simmer for 5-10 minutes until a thick and syrupy glaze is formed. Hold warm.

For each serving, prepare 8 oz. of SIDEWINDERS™ Fries according to package instructions. Toss to coat with honey butter sauce. Garnish with cayenne pepper and salt, as desired.

Step 6

Make the Ube Shake: Combine ice cream, ube powder, ube halaya, and coconut milk in a blender. Place in serving cup and top with whipped cream and sprinkle with ube powder.

Step 7

To serve, toss the fried chicken in the prepared Korean Chicken Sauce. Place on a brioche bun and garnish with 2 oz. pickled carrots, cilantro and chives. Plate with prepared SIDEWINDERS™ Fries and serve with shake.