Momofuku BAKED Chicken, GFAF
I LOVE the meal kits (and meals) from Good Eggs. But here is the secret- you don’t even have to buy the meal to get the recipe! Somehow i just get more motivated when i have the whole kit, but i did it this time, just replacing the GF stuff (panko and flour), and it worked perfectly! The spices were amazing, even without marinating the chicken (bc, well who can do ALL the things, right??). And it is a fraction of the cost to buy the ingredients yourself.
Momofuku BAKED Chicken
Ingredients
Panko, gluten-free
Korean BBQ Marinade (optional)
Boneless, skinless chicken thighs
Bao buns
Garlic aioli
Cabbage slaw
Spicy Pickles
Eggs
Flour (optional)
Salt & freshly ground pepper
Vegetable or neutral oil
White or rice vinegar
Instructions
Crack 2 eggs into a wide bowl with a pinch of salt and beat with a fork. Pour 1 cup of the panko onto a plate, season with 1 teaspoon of Momofuku Spicy Seasoned Salt and stir to combine. Pour ½ cup flour onto a plate (can be fried without, but this step will help the breading stick). Line up the flour, eggs, and panko on the counter and place a clean plate at the end.
Remove the chicken from the packaging and discard excess liquid. Working with one piece of chicken at a time, dredge it in the flour, shaking to remove any excess. Dip it into the egg mixture, letting any excess drip back into the bowl. Coat it with the panko, pressing gently to help the crumbs stick. Transfer the breaded chicken to the clean plate. Repeat for all of the remaining chicken.
In a wide sauté pan over medium-high heat, pour in vegetable oil about 3/4 -inch deep. When the oil shimmers, working in batches if necessary, add the breaded chicken and fry until golden, 4 to 5 minutes per side. Transfer to a plate lined with paper towels, sprinkle lightly with salt, and keep warm (if needed) by placing uncovered in a 200 degree oven.
Line a steaming basket with parchment paper and set over water without touching the steamer to the water, about 1 inch. Set over medium-high heat. Working in batches, add the buns to the steamer and bring the water to a simmer. Cover and steam until puffed and cooked through, 11-13 minutes.
Place the cabbage slaw in a bowl and add 1 tablespoon of the garlic aioli, along with 1 tablespoon of either white or rice wine vinegar, and toss to coat.
Gently open the steamed buns and spread with the remaining garlic aioli. Top with the slaw and pickles and the crispy chicken last. Serve immediately.
Korean BBQ Marinade
â…“ cup low sodium Soy sauce regular or gluten-free
2 tablespoons Ketchup
½ teaspoon Cumin
½ teaspoon Garlic powder
1 teaspoon Paprika
½ teaspoon Ginger powder
1 tablespoon Rice Wine Vinegar
1 tablespoon Honey
2 tablespoons Light Brown Sugar
2 teaspoons Sriracha
â…“ cup Chicken broth
1 tablespoon Cornstarch
2 tablespoons Sesame oil
2 pounds boneless skinless Chicken Breasts cut into 1-inch pieces
sesame seeds optional garnish
sliced green onion/scallions optional garnish
Instructions
Combine the sauce ingredients in a small bowl: soy sauce, ketchup, cumin, garlic powder, paprika, ginger powder, rice vinegar, honey, brown sugar and sriracha. Whisk to mix together.
Combine the chicken broth and cornstarch; whisk to fully combine and dissolve the cornstarch.
Heat the oil in a large skillet (preferably non-stick) over medium heat. Add the chicken and cook 4 minutes, until white on the outside. The chicken should not be fully cooked at this point.
TIP: allow the chicken to sit for about 20 seconds before stirring to cook on another side (vs stirring constantly).
Add the sauce to the skillet. Stir to coat the chicken. Cook for 3 minutes.
Pour the broth and cornstarch mixture over the chicken. Continue cooking for 4-6 minutes or until the chicken is cooked thoroughly and the sauce has thickened.
Serve over rice with a sprinkle of sesame seeds and sliced scallions
