Courteney Cox’s drool-worthy Korean chicken and croffles recipe

Korean Fried Chicken and Croffles + Korean Coleslaw recipe

Ingredients

Chicken Brine:

1000 ml Cold Water
4 tsp Soy Sauce
4 tsp Oyster Sauce
8 cloves Garlic
2 Scallions
4 Dry Chilies
4 tsp Salt
2 tsp Pepper

Chicken Dredge:

450 g AP Flour
115 g Potato Starch
110 g Corn Starch
3 tbsp Salt
1 tbsp Sugar

Soy-Garlic Chicken Sauce:

1 Onion
2 Scallion
3 Dry Chilies
2 heads Garlic
3 cups Water
1/2 cup Soy Sauce
2 tbsp Chinese Black Vinegar
2 tbsp Black Peppercorns
1/2 cup Sugar
Oligo syrup – 4 tbsp

Korean Cole Slaw:

1 cup Purple Cabbage
3 cups Cabbage
1/2 cup Shallot
1 cup Carrot
1/2 cup Sesame Leaf
1 tsp Celery Seeds

Dressing:

1/2 cup Mayo
1 tbsp White Vinegar
1/2 tbsp Apple Cider Vinegar
1 tbsp Sesame Oil
2 tsp Sugar
Salt & Pepper to taste

Check it out:

Croffle:

Croissant Dough
1 cup Brown Sugar
1/2 cup Milk

Preparations:

– Add your chicken to the brine and refrigerate for a minimum of 4 hours overnight.

– Next, make your chicken sauce. Get a pot hot with light oil and sear the onion, scallion, dry chili, and garlic under deeply browned.

– Add your cold water and bring to a simmer. Add Chinese vinegar, sugar, soy sauce, and peppercorns and reduce about 70%, strain, and set aside.

– Remove chicken from brine and coat with dredge, making sure to get all sides. Deep fry in peanut oil at 325F for 8-9 mins, then rest on a rack for 10 minutes.

– Fry at 325F for another 2 mins and set aside. Add 1 cup of your chicken sauce with 4 tbsp of oligo syrup and reduce until syrupy. Add your fried chicken and toss to coat.

– Mix all your coleslaw dressing in a separate bowl until emulsified. In a separate bowl, add all coleslaw vegetables. Add enough dressing to coat the vegetables along with salt and pepper.

– Cut your croissant dough into 10 cm x 30 cm triangles.

– Roll into croissant shapes and set on a baking sheet. Add a pan of hot water to the bottom of the oven, along with the croissants above it. Proof in oven for one hour until doubled in size.

– Once proofed, brush with milk, and roll in brown sugar. Press in the waffle maker for roughly 2 mins, flipping and cooking an additional 1-2 mins.

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