LCBO Food and Drink Early Summer 2016

FAR EAST FRIED CHICKEN SANDWICH Don’t sweat the long list of ingredients here. Some are listed twice in order to make the recipe easier to follow. I love to pile this one high and use two chicken thighs per sub- stantial sandwich, but you can easily spread this out amongst 8 if you like—one thigh per sandwich.

HOT SAUCE ¼ cup (60 mL) gochujang 3 tbsp (45 mL) honey 1 tbsp (15 mL) roasted sesame oil 2 tbsp (30 mL) rice vinegar 1 tbsp (15 mL) Japanese soy sauce FRIED CHICKEN 2 tbsp (30 mL) Japanese soy sauce

daikon and pear; set both the dressing and slaw aside. 2 To make the hot sauce, whisk together all ingredients in a bowl and set aside. 3 To prepare the fried chicken, combine the soy, lemon juice and garlic in a large bowl. Add the chicken, season with salt and pepper, and toss to coat. Combine flour and cornstarch on a large plate or shallow bowl, and once again season with salt and pepper. 4 Pour oil into a large pot to a depth of 2 inches (5 cm). Bring to 375°F (190°C). Fully coat chicken thighs in flour mixture, pressing to adhere. Fry in batches of 4 for 6 minutes or until golden and juices run clear. Remove with a slotted spoon to a paper-towel-lined plate to drain. 5 To assemble, toss slaw with dressing and season if necessary. Brush toast slices on one side with hot sauce. Top each with 2 chicken thighs and divide slaw amongst sandwiches. Serve with extra hot sauce on the side. Makes 4 sandwiches

1 tbsp (15 mL) lemon juice 1 clove garlic, finely grated 8 boneless, skin-on chicken thighs Salt and freshly ground pepper ½ cup (125 mL) cake & pastry flour ½ cup (125 mL) cornstarch Peanut or canola oil for frying 4 slices lightly toasted brioche or challah, 1 inch (2.5 cm) thick 1 For the garnish, combine ginger, vinegar and sugar in a small bowl; whisk to dissolve sugar. Whisk in mayonnaise and sesame oil; season with salt and pepper. In a separate large bowl, combine cabbage, onions, carrot,

SLAW GARNISH 1 tbsp (15 mL) finely grated ginger 3 tbsp (45 mL) rice vinegar 2 tsp (10 mL) sugar ½ cup (125 mL) Kewpie mayonnaise or Miracle Whip ½ tsp (2 mL) roasted sesame oil Salt and freshly ground pepper 3 cups (750 mL) finely shredded green cabbage 2 green onions, chopped ½ cup (125 mL) julienned carrot ¼ cup (60 mL) julienned daikon or other large radish ½ cup (125 mL) julienned Asian pear

imported & distributed by

Gourmet Trading Co. | p : 905-826-6800 | 888-482-3278 | www.gourmettrading.com | made in maine | stonewallkitchen.com

FOOD & DRI NK EARLY SUMMER 2016 151