Fried Chicken and Pancakes w/ Gochujang Maple Syrup

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 55 Minutes
Cook Time: 35 Minutes
Serving Size: 3-4 people

Ingredients

Gojuchang Maple Syrup

  • ¼ cup maple syrup

  • 2 Tablespoons ginger, chopped

  • 2 Tablespoons garlic, chopped

  • 1 teaspoon gochujang

Fluffy Pancake

Dry-

  • 1 ½ cup flour

  • 2 Tablespoons sugar

  • 1 ½ teaspoon baking powder

  • ½ teaspoon salt

  • ¼ teaspoon baking soda

Wet-

  • 1 ¼ cup milk

  • 1 Tablespoon melted butter

  • 1 each egg

  • 4 Tablespoons unsalted butter

Fried Chicken

  • 4 each Springer Mountain Farms © chicken thigh, boneless skinless

  • 6 each egg white

  • ¼ cup soy sauce

  • 1 teaspoon gochujang

  • 1 Tablespoon salt

  • 4 cups corn starch

  • 4 cups canola oil

Plating (optional garnish)

  • 2 Tablespoons green onion, thinly sliced on the bias

Preparation

For the Gochujang Maple Syrup:

  1. In a small sauce pot over medium heat, add maple syrup, ginger, garlic and gochujang. Whisk until combined.

  2. Allow mixture to come to a simmer and cook for 10 minutes

  3. Turn heat off and then strain Gochujang Maple Syrup in a bowl until Plating

For the Fluffy Pancake:

  1. Turn heat off, pour Gochujang Maple Syrup in a bowl until Plating

  2. In a mixing bowl, mix all items under the ‘dry’ portion of the Fluffy Pancake ingredient list together

  3. Next in another mixing bowl, whisk together all items under the ‘wet’ portion of the Fluffy Pancake ingredient list together until fully mixed

  4. Now pour all the mixed wet ingredients into the mixing bowl with the dry and using a rubber spatula, carefully fold ingredients into each other until fully integrated

  5. In a 12” skillet over medium heat, add 1 Tablespoon of butter and allow butter to melt. Tilt pan to allow melted butter to coat the pan.

  6. Pour ½ cup of batter into the pan and cook on the initial side for about 2 minutes or until the surface of the pancake starts to bubble. Flip and cook the other side for another minute. Both sides should be golden brown

  7. On a clean plate, remove cooked pancake and set aside until Plating

  8. Repeat steps 8, 9 and 10 until all batter is gone

For the Fried Chicken:

  1. In another mixing bowl, combine the soy sauce, gochujang, salt and egg whites. Whisk ingredients until volume doubles

  2. Using a pair of tongs, submerge chicken in the recently volumized mixture for at least 30 minutes

  3. In another mixing bowl, pour in corn starch and using tongs, remove chicken from it’s marinating solution and allow each piece to become fully coated with corn starch

  4. In a 12” pot over medium-high heat, pour oil and allow it to get to 350 F in temperature

  5. Carefully using tongs, carefully lower each piece of dredged chicken into the oil

  6. Allow chicken to cook for 7 minutes or until internal temperature reaches 165 F

  7. Using a pair of tongs, remove chicken from oil onto a paper towel lined plate - allowing excess oil to be absorbed

  8. Set aside Fried Chicken until Plating

Plating:

  1. In a large plate, place the Fluffy Pancake in the center

  2. Next, layer a few pieces of Fried Chicken on top

  3. Pour Gochujang Maple Syrup on top

  4. And garnish as desired with the green onion

  5. Serve and enjoy!

Matt Wong