We hope
that you had a wonderful 4th of July! It never quite feels like
summer until the 4th happens, so now that it is really summer we
will fry, grill, live in bathing suits, have a tan, and be lazy (when not
working lol). To end the weekend off properly we offer you a delicious fried
chicken sandwich with a spicy kimchi slaw.
Eat it!!
Ingredients:
makes 4
8
chicken thigh fryers (no bones)
1 cup
flour
3 eggs
4
brioche buns
1 cup
shredded cabbage
1/3 cup shredded
carrot
3
Tablespoons kimchi
2
Tablespoons +1 teaspoon siracha
1 Tablespoon
kimchi liquid
¼ cup
mayonnaise
2
teaspoons paprika
2
teaspoon salt
2
teaspoon pepper
½ teaspoon
cayenne pepper
3 cups
vegetable oil
Start by
making your slaw so that you can let it chill in the refrigerator. Combine shredded
cabbage, shredded carrot, mayonnaise, siracha, kimchi, and kimchi liquid in a
bowl and then chill in the refrigerator.
To get
the chicken ready fill a deep pot with the oil and heat on high heat, and bring
to 300 degrees. Make sure that the oil doesn’t come higher than half way up the
pot. While letting the oil heat prepare the chicken.
Season
chicken with one teaspoon of salt, one teaspoon of pepper, and the paprika on
both sides. In a bowl combine eggs, 2 Tablespoons water, and one teaspoon
siracha. On a plate combine flour and cayenne pepper.
Create a
station from left to right that goes chicken, egg, flour, and then plate. You
are going to dip your chicken one piece at a time in the egg, let extra egg drip
off, and then cover completely in flour, lastly place on plate. Complete with
all 8 pieces.
When oil
is at the proper temperature drop your chicken in the oil with tongs, you can
lower the heat to medium high, and make sure the chicken is completely submerged
in oil. Let cook for 6 minutes.
When
done lay chicken on plate with paper towel, and check one of the pieces.
To
assemble simply cut bun in half, lay a healthy helping of slaw, and then two
pieces of fried chicken on top!
Voila!
Happy Summer!
xo
Happy Summer! It is officially the summer and I cannot wait. Every summer my goal is to be super tan and to eat peach rings and spicy peanuts. I usually get one down, none of which have been the peach rings, but one can only try.
We hope you have a wonderful photo, and take a peak at this wonderful photographer which we recently found named Clark Little!
Happy Summer!
Food Nasty turned 2 on May 25th! So we
are celebrating with some birthday pancakes inspired by a breakfast that my
dearest friend Flora’s mother (my Brazilian mother) Helena had made for me. I
can only say that these are probably the best pancakes I have ever had, and
that the mix of a warm spice and fruit is a fabulous way to give a classic
recipe a kick in the rear.
So happy belated birthday Food Nasty!! Enjoy
these strawberry curry pancakes; they are a wonderful summer brunch item that
you must add to your weekend.
Ingredients: Makes 12-15
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole milk
2 tablespoons vegetable oil + extra tablespoon
for skillet
1 large egg
1 Tablespoon yellow curry powder
½ cup diced strawberries
In a medium bowl mix together wet ingredients,
only using two tablespoons of oil. In a small bowl whisk together dry
ingredients. Add the dry to wet, and mix together, making sure you don’t over mix.
Add in the diced strawberries, mix.
Heat a large skillet on medium heat, and lightly
oil with the extra tablespoon of oil. Using a 1/3 cup measuring cup, or a ice
cream scooper (or whatever you think will be equivalent), scoop batter, and
pour. Try to get them as round as possible, and make 2-3 depending on space.
Pancakes will be ready to flip after about 2
minutes, you will see bubbles start to form. Flip, and bake for another two
minutes.
If you are not serving immediately, you can
heat the oven to 200 degrees, and place pancakes in there on a foil covered
baking sheet to keep warm.
Drizzle with syrup and dig in!
Food Nasty just had a 2nd Birthday on May 25th!! YAY!
