Fried Chicken Sandwich

Dark Soy Caramel, Pineapple Jam, Green Cabbage Slaw, Brioche Bun

Chefs Maya Ferrente and Eric Huang of Pecking House | Brooklyn

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Adapted by StarChefs | january 2023

INGREDIENTS:

Pineapple Jam:
1 pineapple, cut into 1-inch chunks
2 tablespoons butter
2 sticks cinnamon
3 star anise pods
1 cup dark brown sugar
1 cup rice vinegar
Salt

MSG Seasoning Mix:
Salt
MSG
Sugar

Buttermilk Chicken:
2 cups buttermilk
2 tablespoons Dijon mustard
2 tablespoons all-purpose flour
1 tablespoon onion powder
1 tablespoon garlic powder
4 skin-on, boneless chicken thighs

Cabbage Slaw:
2 cups Worcestershire sauce
½ cup hot sauce
2 tablespoons fish sauce
Salt
1 cup neutral oil
1 green cabbage, shredded

Dark Soy Caramel:
2 cups granulated sugar
2 cups dark soy sauce
25 grams sliced ginger
4 cloves garlic
1 stick cinnamon
3 star anise pods
1 cup rice vinegar
3 tablespoons chicken bouillon
Cornstarch slurry

To Assemble and Serve:
1 kilogram all-purpose flour
500 grams potato starch
500 grams cornstarch
100 grams seasoning mix
2 liters canola oil
Toasted brioche buns

METHOD:

For the Pineapple Jam:
In a Vitamix blender, add pineapple chunks and purée until smooth. Let the pineapple mixture strain through a chinois overnight. The next day, reserve pineapple pulp and pineapple juice separately. In a stock pot over medium heat, add strained pineapple juice and reduce volume to approximately 1 cup. Set aside. In a saucepan over medium heat, brown butter. Add reserved pineapple pulp and cook 2 to 3 minutes. Add cinnamon, star anise, sugar, pineapple juice and vinegar. Season with salt. Cook 25 to 30 minutes, or until the mixture reaches a jam consistency. Remove from heat and let cool to room temperature. Transfer to a nonreactive container and reserve.

For the Buttermilk Chicken:
In a large mixing bowl, combine buttermilk, mustard, flour, onion powder, garlic powder, and 1 tablespoon MSG Seasoning Mix. Add chicken and toss to coat. Cover and refrigerate overnight, or at least 6 hours. 

For the Cabbage Slaw:
In a large mixing bowl, combine Worcestershire sauce, hot sauce, and fish sauce. Season with salt. Set aside. In a large cast iron skillet over high flame, heat oil until it begins to smoke. Add cabbage in an even layer and let char on one side. Once charred, transfer to the Worcestershire marinade. Allow cabbage to marinate 1 hour at room temperature. 

For the Dark Soy Caramel:
In a pot over medium heat, add sugar. Whisk constantly until the sugar has caramelized. Add 1 cup water, dark soy sauce, ginger, garlic, cinnamon, star anise, and vinegar. Cook 30 to 40 minutes. Add chicken bouillon. The caramel should be the consistency of honey; use slurry to thicken if needed. Remove from heat and allow to cool to room temperature. Set aside.

To Assemble and Serve:
In a large mixing bowl, combine flour, potato starch, cornstarch and 100 grams MSG Seasoning mix.  Set aside. In a Dutch oven over high flame, heat oil until it reaches 325°F. Toss Buttermilk Chicken in the dredge until well coated. Fry 5 to 6 minutes, or until chicken reaches an internal temperature of 160°F. Transfer chicken to a wire rack and let cool 2 to 3 minutes. Repeat process in batches, if needed. Schmear Pineapple Jam on bottom of buns. Top with 1 piece fried Buttermilk Chicken followed by 2 teaspoons Dark Soy Caramel, 1 tablespoon Cabbage Slaw, and bun top.

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