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I Invented A New Chicken Parmesan

Was Chicken Parm really supposed to be Italian-American? One hint: think Buldak...but (better) chicken parm.

Was Chicken Parm really supposed to be Italian-American? One hint: think Buldak...but (better) chicken parm.

Ring Mold I Use: https://amzn.to/3Alv6tp


INGREDIENTS:

Traditional Chicken Parm Breading:

  • 4 chicken breasts (butterflied and pounded thin)

  • 1 cup (150g) flour

  • 2 cups (425g) fine bread crumbs

  • 3 eggs

  • 2 tablespoons (30g) water

  • Salt and pepper to taste

Traditional Chicken Parm Sauce:

  • 3-4 slices thick-cut bacon or pancetta

  • 2.5 tablespoons (40ml) olive oil

  • ½ teaspoon (1g) red pepper flakes

  • 5 cloves garlic, thinly sliced

  • 1 28 oz (794g) can crushed San Marzano tomatoes

  • Pinch of sugar

  • 1/2 bunch thyme

  • 1/4 cup (75g) grated Parmigiano Reggiano

  • Salt and pepper to taste

For Frying and Assembly:

  • Vegetable oil, for frying

  • Parmesan tomato sauce

  • 2 ½ cups (225g) low moisture mozzarella, coarsely grated

  • ½ cup (50g) Parmigiano Reggiano, finely grated

Untraditional Korean Chicken Parm:

Breading:

  • 4 chicken breasts (butterflied and pounded thin)

  • 1 cup (150g) flour

  • 2 cups (220g) panko bread crumbs

  • 3 eggs

  • 2 tablespoons (30g) water

  • Salt and pepper to taste

Sauce Yangnyeom:

  • 1/2 cup (160g) gochujang

  • 6 tablespoons (104g) ketchup

  • 1/4 cup (50g) regular soy sauce

  • 5 tablespoons (160g) brown rice vinegar

  • 1/4 cup (60g) mirin

  • 6 tablespoons (46g) grated palm sugar

  • 8 cloves grated garlic

  • 3 tablespoons (45g) honey

  • Sesame seeds for garnish

  • Thinly sliced green onions for garnish

Gochujang Tomato Sauce:

  • 3 cloves garlic, thinly sliced

  • 2 shallots, thinly sliced

  • 14 oz (396g) can crushed tomatoes

  • ½ cup (125g) gochujang

  • 1 tablespoon (15g) sugar

  • ½ cup (125ml) water

For Frying and Assembly:

  • Vegetable oil, for frying

  • Yangnyeom, plus more for topping

  • Gochujang tomato sauce

  • 2 ½ cups (225g) low moisture mozzarella, coarsely grated

  • ½ cup (50g) Parmigiano Reggiano, finely grated

  • Gochugaru, for finishing

  • Thinly sliced green onion, for garnish

INSTRUCTIONS:

Traditional Chicken Parm Breading:

  1. Place the chicken breast on a clean, flat cutting board. Hold the chicken breast with one hand, and use a sharp knife to slice through the thickest part of the chicken without going all of the way through. Open the breast like a book so it can lay flat. Place on one sheet of parchment paper and place either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Sprinkle salt and pepper on the chicken

  2. Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs

  3. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting and excess come off. Then, coat it in the panko, pressing the crumbs onto the chicken so they stick well.

  4. Heat a medium sized cast iron pot over medium high heat. Add oil to the cast iron pot. Once hot, add the chicken to the pot and cook until 165F or golden brown on each side. 3-4 minutes per side

Traditional Chicken Parm Sauce:

  1. Heat olive oil in a medium sized pot, over medium heat,

  2. Dice pancetta into ⅛ cubes and add to pot, cook 2-3 minutes or until it begins to brown. Add garlic and chilies to the pot while stirring. Once the garlic becomes fragrant and translucent, 1-2 minutes, add the can of tomatoes, red pepper flakes, thyme, salt and pepper.

  3. Simmer for 10- 15 minutes, and remove the thyme

  4. Turn the heat off and, add the Parmigiano Reggiano while stirring to incorporate fully.

  5. Reduce and season to taste.

Untraditional Korean Chicken Parm:

Breading:

Method:

  1. Place the chicken breast on a clean, flat cutting board. Hold the chicken breast with one hand, and use a sharp knife to slice through the thickest part of the chicken without going all of the way through. Open the breast like a book so it can lay flat. Place on one sheet of parchament paper and place either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat, evenly, until it is ¼ inch flat. Sprinkle salt and pepper on the chicken

  2. Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs

  3. Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting and excess come off. Then, coat it in the panko, pressing the crumbs onto the chicken so they stick well.

  4. Heat a medium sized cast iron pot over medium high heat. Add oil. Once hot, add the chicken to the cast iron and cook until the internal temperature reaches 165F and is golden brown on each side. 3-4 minutes per side

Sauce Yangnyeom:

  1. In a small saucepan, combine palm sugar, mirin, soy, brown rice vinegar, ketchup, and gochujang. Place the saucepan on the stove over medium high heat.

  2. Stir the sauce using a whisk to incorporate, and bring the sauce to a boil.

  3. Reduce the heat to a simmer and cook until for 11 minutes, the sauce will become glossy and thick.

  4. Take the pan off of the heat and stir the garlic in using a whisk, and let cool.

  5. Before the sauce is completely cooled, strain through a mesh strainer into a bowl large enough to toss the chicken in.

  6. Add honey and stir until well combined.

Gochujang Tomato Sauce:

  1. In a medium sauce pot, add shallots and garlic over medium heat. Once the shallots begin to soften, add the crushed tomatoes, sugar, water and gochujang,

  2. Cook until the sauce reduces and will stick to the back of a spoon.

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