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Fried chicken is everything to me. TABLE OF CONTENTS Methods Section 1. Air Fryer 2. Shallow Fry 3. Broasted (Instant Pot) 4. Baked Fried Chicken 5. Pan Fried 6. Deep Fried American Section 7. Chicken Tenders 8. Popcorn Chicken 9. Nashville Hot Chicken 10. Buttermilk Fried Chicken 11. Barberton Fried Chicken (Serbian-American) 12. Chicken Fries 13. Chicken Nuggets 14. Orange Chicken 15. Chicken Wings International Section 16. Ayam Goreng (Malaysia/Indonesia) 17. Torikatsu (Japan) 18. Schnitzel (Germany) 19. Pollo Fritto Alla Fiorentina (Italy) 20. Chicharron De Pollo (Latin America) 21. Frango a Passarinho (Brazil) 22. Chicken 65 (India) 23. Hat Yai (Thai) 24. Hakka Chinese Chili Chicken (Indo-Chinese) 25. Thattu Chicken (India) 26. Yan Su Ji (Taiwanese Salt & Pepper Chicken) 27. Karaage (Japan) 28. Chicken Kyiv (Unknown) 29. Chicken Cordon Bleu (Switzerland) 30. Har Cheong Gai (Singapore) 31. Chongqing Chicken (China) 32. Yangyeom Chicken (Korea) 33. Super Chicken - Chongqing Buffalo Wings (American-Chinese) METHODS SECTION 1. Air Fryer: INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG Cooking spray to coat chicken METHOD In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. Preheat your air fryer to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. Spray chicken with cooking oil before adding it to the air fryer. Add your chicken to the air fryer and cook for 20 minutes at 350°F (175°C) 2. Shallow Fry: INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG 3 tablespoons (40g) vegetable oil for frying METHOD Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap. Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out. In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a large cast iron skillet heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken. 3. Broasted (Instant Pot): INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG 2 cups (480ml) vegetable oil for frying METHOD In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a insta pot heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. Add chicken to oil one piece at a time and close the lid of the insta pot. Cook for 8-10 minutes. Once cooked be sure to release the steam on your pressure cooker before opening the lid. Remove and drain on a wire rack. 4. Baked Fried Chicken INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG 3 tablespoons (40g) vegetable oil for frying METHOD Lay 2 pieces of plastic wrap down on a work surface, then lay your boneless thighs on the plastic wrap and cover with two more pieces of plastic wrap. Then using a small pan or meat mallet lightly pound the thighs until they are even and slightly thinned out. In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. Preheat your oven to 400°F (204°C), and place a baking sheet in the oven during the preheating process. This will help give the frying effect as you cook your chicken. In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. Moving quickly add vegetable oil to the baking tray from the oven and lay your chicken thighs onto the tray. Cook thighs for 6-8 minutes, then using a spatula, carefully flip the chicken and cook for another 6-8 minutes. Your thermometer should read 165°F (74°C). Additional cook time might be needed to achieve end temperature. 5. Pan Fried: INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG 2 cups (480ml) vegetable oil for frying METHOD In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a large cast iron skillet heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken. 6. Deep Fried: INGREDIENTS Marinade: 4 boneless chicken thighs 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (3g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (2g) onion powder 1 teaspoon (5g) MSG 2quarts (950 ml) vegetable oil for frying METHOD In a medium mixing bowl combine chicken thighs, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a heavy bottomed pot heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken. AMERICAN SECTION 7. Chicken Tenders: INGREDIENTS Marinade: 2 chicken breasts, cut into 6 strips per breast 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (2g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (>1g) onion powder 1 teaspoon (5g) MSG 2 qts (950 ml) vegetable oil for frying METHOD In a medium mixing bowl combine chicken strips, buttermilk, salt, and pepper. Toss to coat evenly, and let marinate for at least 1 hour, ideally overnight. In a heavy bottomed pot heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken. 8. Popcorn Chicken: INGREDIENTS Marinade: 4 boneless skinless chicken thighs, cut into ½” chunks 1 cup (240ml) buttermilk 1 tablespoon (10g) salt 1 teaspoon (5g) sugar 1 teaspoon (5g) MSG 1 teaspoon (3g) fresh cracked black pepper Dredge: 1 ½ cup (240g) all purpose flour 1 tablespoon (15g) fine sea salt 1 teaspoon (2g) fresh cracked black pepper 1 teaspoon (4g) garlic powder ½ teaspoon (>1g) onion powder 1 teaspoon (5g) MSG 2 qts (950 ml) vegetable oil for frying METHOD Cut chicken thighs into ½” pieces and add to a medium mixing bowl with buttermilk, salt, and pepper. Let this marinate for at least 1 hour, ideally it should marinate overnight. In a heavy bottomed pot heat vegetable oil to 350°F (175°C) In a separate medium mixing bowl combine all purpose flour, salt, pepper, and msg. Drizzle a few tablespoons of your marinade into the flour mixture, and toss to create little balls of dredge. Remove one piece of chicken from the marinade, then toss and press your chicken into the dredge until each piece is fully coated. Repeat with the remaining chicken. In batches of 2 pieces, gently lay down your chicken into your hot oil, and fry for 6 - 8 minutes or until deep golden brown, and your thermometer reads 165°F (74°C). Remove and drain on a wire rack and repeat with the rest of your chicken. 9. Nashville Hot Chicken: For a deeper look watch "Recreating Nashville Hot Chicken." INGREDIENTS Cure: 4 chicken thigh and leg quarters Or 1 whole chicken cut into 8 pieces Salt generously Dredge: 3 cups (450g) flour 3 teaspoon (10g) kosher salt 1 teaspoon (5g) MSG 2 teaspoons (8g) garlic powder ½ teaspoon (1g) onion powder ½ teaspoon (>1g) cayenne powder 1 teaspoon (2g) smoked paprika Buttermilk Dip: 2 large eggs 2 cups (475ml) buttermilk 2 tablespoon (30ml) hot sauce 2 tablespoon (30ml) pickle juice 1 teaspoon (5g) MSG Hot Oil Spices: 1 cup (240ml) hot oil 4 tablespoon (25g) cayenne 1 tablespoon (11g) garlic powder 1 tablespoon (8g) smoked paprika 2 teaspoon (6g) kosher salt 2 tablespoon (25g) dark brown sugar 1 teaspoon (5g) MSG METHOD Start by curing the chicken with salt on both sides. Let sit in the fridge for 24 hours. Fill a heavy bottomed pot with oil and preheat to 325°F (160°C). For the buttermilk dredge, whisk together beaten eggs with buttermilk, hot sauce, and pickle juice. For the flour dredge, combine all-purpose flour with kosher salt. Whisk together. For the spicy oil, mix and combine cayenne powder, garlic powder, smoked paprika, kosher salt, and dark brown sugar. Dunk the chicken into the flour followed by the buttermilk mixture and back into the flour mixture. Rinse and repeat with the remaining chicken. Drop chicken into the oil in batches for 15-18 minutes or internal temperature reaches 165F. Transfer to a wire rack set over a rimmed baking sheet. Take a cup of hot frying oil and whisk into the spice mixture. Once thoroughly mixed, dump in each piece of chicken and cover with spice mixture. Lay chicken on a slice of white bread, top with pickles and serve. 10. Buttermilk Fried Chicken: INGREDIENTS Marinade: 4 boneless skinless chicken thighs 2 cups (475ml) buttermilk 1 tablespoon (10g) kosher salt 1 tablespoon (14g) garlic powder 1 tablespoon (10g) smoked paprika 2 teaspoons (6g) ground white pepper 1/4 teaspoon (1g) onion powder 1/2 teaspoon (2g) MSG Dredge: 2 cups (308g) all-purpose flour 1 tablespoon (10g) kosher salt 2 teaspoon (9g) garlic powder 1 teaspoon (4g) smoked paprika 2 teaspoons (5g) medium-coarse ground black peppercorn 1/4 teaspoon (1g) MSG 2 quarts (950 ml) veggie oil METHOD In a medium sized bowl whisk together buttermilk, salt, garlic powder, paprika, white pepper, onion powder, and msg until thoroughly combined. Then add your chicken thighs and toss to evenly coat, ensuring thighs are submerged in liquid. Let thighs marinate for at least an hour, ideally overnight in your refrigerator. Heat vegetable oil in a heavy bottomed pot to 350°F (175°C). For your dredge, in a separate large mixing bowl whisk together all purpose flour, salt, garlic powder, paprika, black pepper, and msg. Working two at a time, put chicken thighs in your flour, and coat thoroughly. Make sure to press into the flour aggressively, make sure it is completely coated with the dredge. Shake up the excess, place them on a sheet tray and repeat with all your chicken thighs. Again working two at a time gently lay the thighs in the hot oil and cook for 4-6 minutes or until the internal temperature is 165°F (74°C) transferring cooked chicken o a wire rack lined baking tray. 11. Barberton Fried Chicken (Serbian-American): INGREDIENTS 1 whole chicken, broken down into 8 pieces 2 cups (240g) all purpose flour 2 cups (120g) plain breadcrumbs 3 large eggs, beaten 1 tablespoon (15g) water 1 tablespoon (17g) salt 1 tablespoon (7g) ground black pepper 2 pounds (900g) lard for frying METHOD Preheat lard in a heavy bottomed pot to 350°F (175°C) Begin by breaking the chicken down into eight pieces. 2 wings, 2 thighs, 2 drums, 2 breasts Prepare your 3 step breading station by placing flour, egg wash, and breadcrumbs seasoned with salt and pepper into separate bowls. Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage. Working in batches fry chicken for 6-8 minutes or until chicken reaches an internal temperature of 165°F (74°C) Using a wire strainer remove chicken from the lard and transfer to a wire rack lined baking tray and season with salt. 12. Chicken Fries: For a deeper look watch "Making Burger King Chicken Fries at Home." INGREDIENTS Chicken Farce: 1 pound (450g) chicken breast ¼ pound (115g) chicken skin 2 teaspoon (8g) salt 1 teaspoon (4g) sugar 3/4 teaspoon (4g) MSG 1 teaspoon (2g) ground white pepper 2 teaspoon (6g) garlic powder Breading: 1 cup (120g) all purpose flour 2 teaspoon (8g) salt 1 teaspoon (5g) MSG 2 teaspoon (6g) garlic powder 2 teaspoon (6g) spanish paprika 2 eggs beaten 1 tablespoon (15g) of water 1 cup (75g) panko bread crumbs METHOD Start by slicing the chicken breasts into long strips and place into a bowl with chopped chicken skin. To that add garlic powder, msg, kosher salt, ground white pepper, and granulated sugar. Toss together to fully incorporate all ingredients. Using a meat grinder, or grinding attachment for a kitchen aid stand mixer, grind your spiced chicken mixture on a medium dye into a medium sized mixing bowl. With dampen hands, form the ground chicken into the form of a french fry. Rinse and repeat. Place on a parchment lined baking sheet. Place chicken fries into a freezer for 15 minutes. In a breading station consisting of a bowl of all-purpose flour season with garlic powder, msg, paprika and kosher salt. Separate bowl of eggs beaten with water. Final bowl of panko breadcrumbs. Evenly coat fries in seasoned flour, then coat in egg wash, then fully coat in breadcrumbs. Transfer breaded chicken fries to a parchment lined baking sheet. Place breaded fries into the freezer for 15 minutes. In a heavy bottom pot, heat frying oil to 350F and fry the chicken in batches for 3-4 minutes. Transferring cooked chicken to a wire rack lined baking sheet. 13. Chicken Nuggets: For a deeper look watch "Making McDonald's Happy Meal at Home." INGREDIENTS Chicken Farce: ¾ pound (340g) chicken breast, ground ⅛ pound (55g) pork fatback 1 teaspoon (6g) fine sea salt ½ teaspoon (2g) msg ¾ teaspoon (1g) sugar Thin Batter: 1 cup (240ml) water 1/4 cup (33g) cornstarch Flour Dredge: 3 cups (450g) all-purpose flour 1 tablespoon (22g) tablespoon kosher salt ½ teaspoon (2g) MSG (optional) 1 teaspoon (3g) white pepper, fresh ground Tempura Batter: 1/2 cup (75g) cornstarch 3/4 cup (103g) all-purpose flour 1.25 teaspoon (4g) baking powder ¼ teaspoon (1g) baking soda 1 cup (240ml) chilled water 2 eggs METHOD Start by cutting the chicken breast in 1” chunks, and chicken skin into 1” strips. And grinding them in either meat grinder or grinding attachment for a stand mixer. In a medium mixing bowl combine ground chicken and pork fat with salt, sugar, and msg. Mix to emulsify fat into farce and fully incorporate seasoning through the mixture. Shape your nuggets into ¼” long, and less than ½” thick ovals and place on a greased parchment paper lined baking sheet. Place in the freezer for 15 - 20 minutes or until stiff. Fill up a heavy bottom pot just over halfway with at least 2” inches of vegetable oil and heat to 350°F (175°C) over medium-high heat. To make the thin batter combine cornstarch and water in a small bowl and whisk until homogeneous. You will have to whisk this regularly as the corn starch will settle at the bottom of the water. Next you will prepare the flour dredge by whisking flour, salt, msg, and white pepper in a small mixing bowl. In a separate mixing bowl make your tempura batter by adding soda water and eggs to a large mixing bowl. One soda water and eggs are fully incorporated whisk in all purpose flour, baking powder, baking soda, cornstarch, and cold water. Working in batches of four dip semi frozen nuggets into the thin batter. Then working quickly, go into the flour dredge and toss until the nuggets are evenly coated. Be sure to shake off excess flour before dipping the nuggets into your tempura batter then quickly move into the hot oil being careful not to splash yourself with dripping batter, and cook for 2-3 minutes. Transfer cooked nuggets to a wire rack using a mesh strainer and turn the oil temperature up to 375°F (190°C) Fry chicken nuggets again at increased temperature for another 2-3 minutes or until golden brown and crispy. Transfer cooked nuggets to a wire rack lined baking sheet. And repeat steps 8-10 for the rest of your nuggets. 14. Orange Chicken: For a deeper look watch "Making Orange Chicken Faster Than A Restaurant." INGREDIENTS Chicken: ¾ pound (340g) boneless skinless chicken thighs 1 tablespoon (17g) salt 1 teaspoon (3g) white pepper ½ cup (75g) AP Flour ½ cup (50g) corn starch 2 eggs and a splash of water for egg wash Sauce: ½ teaspoon (2g) toasted sesame oil ½ teaspoon (2g) vegetable oil 3 cloves garlic, grated 1-inch knob ginger, grated 1 red Fresno chilies, finely diced ⅓ cup (80ml) white vinegar 3 tablespoons (50g) soy sauce 1 tablespoon (11g) fish sauce 3 tablespoons (40g) sugar 2 tablespoons (40g) water 2 ½ tablespoons (40g) honey 2 teaspoon (7g) 1 tablespoon (15g) sweet soy Zest & Juice of 1 large orange Splash of Shaoxing Wine ½ tablespoon (8g) cornstarch plus ½ tablespoon water METHOD In a medium-size pot, add sesame oil and vegetable oil and set over medium; once hot, add your ginger and garlic and saute until toasted, about 2 minutes. Add orange juice, vinegar, soy sauce, water, Shaoxing wine, sugar, and orange zest; bring the sauce to a boil, then reduce to a simmer. While the sauce is reducing, prepare your slurry by mixing cornstarch and 1 tablespoon of water in a small mixing bowl until fully combined. Once your sauce has reduced and slightly thickened, about 2 minutes, add your slurry and continue to heat until thickened. Then remove from the heat and stir in your garlic and fresno chili. Keep warm for serving later Preheat about two inches of vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium-high heat Cut your chicken thighs into bite-size pieces, around 1”, place in a small mixing bowl, and season them with salt and pepper. In a separate large mixing bowl, whisk together flour and cornstarch thoroughly. Place your chicken pieces in the cornstarch and coat them thoroughly. Get a two-inch depth batch of fry oil in a pot and heat it to 350F. Fry your chicken in batches to avoid overcrowding the pot; cook until golden brown for about 5 - 6 minutes. Remove chicken and transfer to a paper towel-lined tray. Add your fried chicken to a large heat proof bowl, and toss with all of the sauce, or less if desired, ensuring the chicken gets completely coated. 15. Chicken Wings: INGREDIENTS 2 pounds (900g) chicken wings, party mix 2 cups (300g) all purpose flour for coating 1 cup (240ml) Frank’s Red Hot ½ cup (125g) unsalted butter, cold 1 tablespoon (15g) worcestershire sauce 1 tablespoon (15g) white distilled vinegar 1 tablespoon (11g) cornstarch 1 tablespoon (15g) water 2 quarts (950 ml) vegetable oil for frying Salt to taste METHOD Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) On a paper towel lined baking sheet lay out your wings and using the paper towel pat the wings dry. Lightly toss wings in flour, shake off excess. You want the wings to be as dry as possible. In batches, lower wings in hot oil and cook for 3-4 minutes, or until they begin to develop color, and transfer to a wire rack lined baking sheet and let rest for 2-3 minutes while you raise the oil temperature to 375°F (190°C) Again, in batches, lower your wings into the hot oil and cook for an additional 2-3 minutes and transfer to a wire rack lined baking sheet. In a small saucepan, heat Frank’s Red Hot until it begins to boil. Once boiling, cut the heat and whisk in cold butter. In a small bowl combine the cornstarch and water, whisk until homogeneous. Whisk into your buffalo sauce and heat over medium until thickened and emulsified. Combine wings and sauce in a large mixing bowl and toss to evenly coat the wings INTERNATIONAL SECTION 16. Ayam Goreng (Malaysia/Indonesia): INGREDIENTS Marinade: 4 boneless chicken thighs 4 tablespoons (60g) coconut milk 2 garlic cloves, rough chopped 1 stalk lemongrass, rough chopped ½” knob ginger, grated ½” knob galangal, grated 1 shallot, rough chopped ¾ teaspoon (6g) fine sea salt 1 teaspoon (3g) coriander seeds, toasted 1 teaspoon (3g) cumin, toasted 1 teaspoon (10g) brown sugar ½ teaspoon (1g) fennel seed, toasted ¾ teaspoon (2g) curry powder ½ teaspoon (2g) turmeric powder ¼ teaspoon (1g) kashmiri chili powder Picked cilantro for garnish Dredge: 2 cups (280g) cornstarch 2 quarts (950ml) vegetable oil for frying METHOD Start by toasting cumin, fennel, and coriander seeds in a small pan over medium heat for 1-2 minutes, or until the spices become fragrant. In a blender combine toasted spices with coconut milk, garlic, lemongrass, ginger, galangal, shallot, salt, brown sugar, curry powder, turmeric, and chili powder and blend on high until a smooth puree is made. Pour puree into a medium mixing bowl. Add chicken thighs to mixing bowl with curry base and toss to fully incorporate, let marinate for at least 1 hour, ideally overnight in the refrigerator Preheat vegetable oil in a heavy bottomed pot to 350*F (175°C) Remove chicken thighs from marinade and put in a separate mixing bowl with cornstarch. Then press the chicken into the cornstarch ensuring it is fully and evenly coated. Shake off excess corn starch and working two at a time gently lay chicken thigh into the hot oil and cook for 6-8 minutes. Transfer cooked chicken to a wire rack lined baking sheet and season with salt. 17. Torikatsu (Japan): INGREDIENTS 2 chicken breasts, cut in half 1 cup (120g) all purpose flour 3 large eggs (150g) 2 tablespoons water (29g) 2.5 cups (250g) panko breadcrumbs Salt to taste Katsu sauce for serving Togarashi to season Lemon wedges for serving METHOD Preheat vegetable oil in a heavy bottomed pot to 350°F (175°). Cut chicken breasts in half lengthwise. Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls. Season the chicken breast with salt and let sit for 5 minutes. Dredge the pork in the flour, then the egg wash, then the breadcrumbs. Repeat for each cutlet. Make sure it is fully coated at each stage. In batches cook each breaded breast for 6-8 or until golden brown and fully cooked on the inside. Transfer cooked chicken to a wire rack and immediately season with salt. Drizzle with tonkatsu sauce and enjoy 18. Schnitzel (Germany): INGREDIENTS 2 chicken breasts, butterfly 2 cups (330g) all purpose flour 2 cups (230g) plain breadcrumbs 3 eggs, beaten ⅓ cup (80ml) vegetable oil Salt to taste Fresh cracked black pepper to taste 4 lemon wedges to season, and for garnish METHOD On a work surface that has been lined with plastic wrap, lay down your chicken breasts, then cover the breasts with another layer of plastic wrap. Then using the bottom of a small pan or meat mallet pound the chicken breasts to a thickness of a ½” inch Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls. Season the chicken breast with salt and let sit for 5 minutes. Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage. In a large cast iron pan heat vegetable oil over medium- high heat to 350°F (175°C). Gently lay the breaded chicken breast into the hot oil. Start by laying the end closest to you first then working away to keep from splashing hot oil on yourself. Cook for 3-4 minutes on one side, then flip and cook for an additional 3-4 minutes, or until golden brown and crispy. Transfer to a wire rack lined baking tray and season with salt and black pepper, and lemon juice. Serve with a lemon wedge and enjoy. 19. Pollo Fritto alla Fiorentina (Italy) INGREDIENTS Marinade: 4 boneless skinless chicken thigh 1 cup extra (230ml) virgin olive oil 1 lemon juiced, and zested 1 bunch parsley 1 clove garlic, crushed 1 sprig rosemary 1 bay leaf 1 tablespoon (15g) salt 1 teaspoon (3g) white pepper Dredge: 2 large eggs ¼ cup (50g) all purpose flour 2 quarts (950ml) vegetable oil for frying METHOD Cut chicken into 1” inch cubes and in a medium mixing bowl combine chicken with olive oil, lemon juice, lemon zest, parsley, garlic, bay leaf, white pepper, salt, and rosemary and allow to marinate for 1-3 hours. While chicken is marinating, preheat vegetable oil to 350°F (175°C) over medium high heat. Prepare the batter by whisking 2 eggs together until fully homogenized. Adding a tablespoon at a time, begin whisking flour into eggs until a thin batter has been achieved. Once chicken is marinated, remove from the olive oil mixture and transfer to a paper towel lined baking tray. Pat chicken dry lightly. Moving quickly, dip chicken pieces into the batter, be sure that chicken pieces are fully coated in batter, then lightly drop into the hot oil. Be careful in this step of dripping batter splashing hot oil as you drop chicken into the fryer. Cook chicken for 3-4 minutes or until golden brown and cooked, and using a wire strainer remove the chicken from the hot oil and transfer to a wire rack lined baking tray. Season with salt and garnish with chopped parsley. 20. Chicharrón De Pollo (Latin America): INGREDIENTS Marinade: 4 boneless chicken thighs, cut into ½” pieces 3 garlic cloves, crushed 2 tablespoons (20g) olive oil ½ teaspoon (>1g) oregano 1 teaspoon (3g) Sazon 1 1/3 tablespoon (18g) salt Fresh cracked black pepper to taste Juice of 1 lime Juice of 1 orange Dredge: 2 cups (250g) all purpose flour Salt to taste 2 quarts (950ml) vegetable oil for frying METHOD: Start by cutting chicken into 1 ⁄ 2 '' cubes and combining with garlic, olive oil, lime juice, orange juice, oregano, Sazon, salt, and black pepper and let marinate for at least 1 hour, ideally overnight. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) Remove chicken from marinade and add to a medium mixing bowl with all purpose flour and toss to evenly coat the chicken pieces. Make sure to shake excess flour off of chicken before frying Working in batches, fry chicken pieces for 4-5 minutes or until golden brown, and crispy. Using a wire strainer transfer to a bowl, ensuring to drain excess oil before adding to a bowl and season with salt. Toss to evenly season. 21. Frango a Passarinho (Brazil): INGREDIENTS Marinade: 4 boneless chicken thighs, cut into ½” pieces 4 garlic cloves, crushed 1 small yellow onion, chopped 1 bunch parsley, chopped 4 tablespoons (40g) lemon juice 1 tablespoon (12g) olive oil 1 tablespoon (3g) oregano ¼ teaspoon (2g) ground cumin ⅛ teaspoon (>1g) white pepper ⅛ teaspoon (>1g) cayenne powder Salt to taste Dredge: 2 cups (250g) all purpose flour 1 teaspoon (6g) baking powder 1 cup (240ml) vegetable oil for frying Salt to taste METHOD Start by cutting chicken into 1 ⁄ 2 '' cubes and combining with garlic, yellow onion, parsley, lemon juice, olive oil, oregano, cumin, white pepper, and cayenne powder. And let marinate for 1-2 hours. In a medium mixing bowl whisk together salt, all purpose flour, and baking powder Remove chicken pieces from the marinade and add to the bowl with the flour mixture and mix well to evenly coat the chicken pieces in the dredge. Heat vegetable oil in a large cast iron pan to 350°F (175°C) and add chicken pieces, ensuring to shake off extra flour before adding. Cook chicken pieces for 8-10 minutes or until pieces are golden brown and crispy. Transfer to a wire rack lined baking sheet and season with sal 22. Chicken 65 (India): INGREDIENTS Marinade: 4 boneless skinless chicken thighs, cut into 1” pieces 4 garlic cloves, finely minced 2 sprigs, curry leaves ¼ cup (60g) plain yogurt 2 teaspoon (7g) kashmiri chili powder 1 teaspoon (3g) garam masala 5 tablespoons (75g) salt Zest and juice of one lime Dredge: 5 tablespoons (50g) cornstarch 2 tablespoon (30g) rice flour 1 egg white 2 quarts (950ml) oil for frying Sauce: 4-6 green thai chilis 4 garlic cloves, finely minced 2 sprigs curry leaves 2 tablespoons (25g) water 1 tablespoon (10g) vegetable oil 2 teaspoons (6g) kashmiri chili powder 1 teaspoon (4g) lime juice 1 teaspoon (10g) salt ½ teaspoon (1g) fresh cracked black pepper 3 green thai chilis, split lengthwise and deseeded for garnish 4 curry leaves for garnish METHOD Start by cutting chicken into 1” pieces and combining in a medium mixing bowl with garlic, curry leaves, yogurt, Kashmiri chili powder, garam masala, salt, zest and juice of one lime and let marinate for 1 hour, ideally overnight in the refrigerator. In a heavy bottomed pot heat vegetable oil over medium high heat to 350°F (175°C) In a separate mixing bowl start your sauce by combining water, Kashmiri chili powder, lime juice, salt, cracked pepper and stir together. Set aside for later use. Add corn starch, rice flour, and egg white to marinated chicken and mix well to create a batter. In batches gently lower battered chicken pieces into the hot oil and fry for 3-4 minutes or until golden brown. Remove chicken from oil using a mesh strainer and transfer to a wire rack lined baking sheet and season with salt. Repeat this step for all chicken. Turn off heat on hot oil and add curry leaves and split and deseeded Thai chilis to hot oil and fry until the curry leaves are crisp and Thai chilis blistered. In a wok set over medium flame begin by heating vegetable oil over medium heat. Once oil is hot add curry leaves, Thai chilis, and garlic and saute until the curry leaves begin to get crisp. Be careful not to burn your garlic during this step. Once your veg is sauteed slide it to the side of the wok using a spatula and add the sauce you began preparing earlier and let cook over medium heat until the water has evaporated and you are left with a paste in the pan. Add fried chicken to the pan and toss well to fully coat the chicken in the sauce. Garnish with fried curry leaves and fried Thai chili. 23. Hat Yai (Thai): INGREDIENTS 1 pound (450g) wings, mix 4 cloves garlic 1 bunch cilantro stems, rough chopped 1 tablespoon (15g) sugar 2 tablespoons (32g) light soy sauce 1 teaspoon (7g) dark sweet soy sauce 1 tablespoon (15g) fine sea salt ¼ teaspoon (1g) black peppercorn ⅛ teaspoon (>1g) white pepper ¼ cup (50ml) water 1 cup (180g) rice flour 4 shallots thinly sliced METHOD In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous. Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Let marinate for 2-3 hours. Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so the shallots do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (175°C). For a deeper look watch "Making Uncle Roger's Fried Rice at Home." Once chicken is marinated, add rice flour to the bowl, and mix by hand to fully coat the wings. Working in batches gently lower chicken wings into hot oil and let for 6-8 minutes. Once cooked, transfer to a wire rack lined baking sheet and season with salt. Garnish with fried shallots 24. Hakka Chinese Chili Chicken (Indo-Chinese): INGREDIENTS Marinade: 4 boneless skinless chicken thigh 1” knob ginger, grated ¼ teaspoon (1g) white pepper ¼ teaspoon (>1g) fresh ground black pepper 1 tablespoon (16g) dark soy sauce 1 teaspoon (8g) shaoxing wine Whites of one egg 2 tablespoons (30g) salt Dredge: ½ cup (80g) all purpose flour 2 tablespoons (20g) cornstarch ¼ teaspoon (1g) baking soda Salt to taste 2 quarts (950ml) vegetable oil for frying Sauce: 4 Thai chilis 2 green onions, medium dice 1 small yellow onion, medium dice 3 cloves garlic, finely chopped ½” knob ginger, grated ¼ cup (60ml) chicken stock 1 tablespoon (10g) vegetable oil 2 teaspoons (14g) Sriracha 4 teaspoons (28g) dark soy sauce 1 teaspoon (7g) light soy sauce 1 teaspoon (7g) Shaoxing wine 1 teaspoon (7g) white vinegar 1 teaspoon (7g) ketchup 1 teaspoon (3g) white pepper 4 teaspoon (16g) sugar 1 bunch cilantro, chopped, for garnish METHOD Start by dicing chicken into 1” cubes, and combining in a small mixing bowl with ginger, white pepper, black pepper, dark soy sauce, Shaoxing wine, egg white, and salt. Mix together until fully incorporated and chicken is coated in marinade. Let this marinate for 30 minutes to 1 hour. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) Begin preparing your sauce by cutting Thai chilis, green peppers, onions, and garlic. Also have ginger grated and ready for sauce assembly. Next in a medium mixing bowl add chicken stock, sriracha, dark soy, light soy, Shaoxing wine, white vinegar, ketchup, white pepper, and sugar. Whisk together until fully homogeneous. This mixture will be reserved for cooking later. Add all purpose flour, cornstarch, and baking soda to marinated chicken and mix thoroughly to create a batter in the bowl. Working in batches, fry pieces of chicken in hot oil for 5 minutes at a time and using a mesh strainer, transfer par cooked chicken to a paper towel lined baking tray. Bring oil temperature to 375°F (190°C) and fry par cooked chicken again for another 2-3 minutes or until golden brown and crispy. Using a mesh strainer, transfer cooked chicken to a paper towel lined baking tray In a wok begin heating vegetable oil and add garlic once it begins to get hot and saute over medium-low heat until the garlic becomes fragrant. Next add sliced thai chilis and saute for 1-2 minutes, then you will add diced onion and green onion and saute for 2 minutes. Then you will add your liquid mixture that you made earlier and cook for 1-2 minutes until the sauce begins to thicken and vegetables have a chance to cook into the sauce a bit. Once your sauce begins to thicken add in your cooked chicken and toss to coat chicken pieces in the sauce. Transfer sauced chicken to a plate and garnish with chopped cilantro 25. Thattu Chicken (India): INGREDIENTS 4 boneless skinless chicken thighs 4 garlic cloves, grated ½” knob ginger, grated 2 large eggs 8 curry leaves 2 tablespoons (50g) yogurt 1 tablespoon (8g) Kashmiri chili powder 1 tablespoon (12g) cumin powder 1 teaspoon (5g) turmeric 2 cup (950ml) vegetable oil for frying Salt to taste METHOD In a large mixing bowl whisk together garlic, ginger, eggs, curry leaves, yogurt, Kashmiri chili powder, cumin, turmeric until fully incorporated Add chicken to a bowl with ingredients and allow to marinate for 1-2 hours. In a large cast iron pan or wok heat vegetable oil to 350°f (175°C). Once oil is hot add chicken one piece at a time to the pan and cook for 8-10 minutes, or until chicken pieces are crispy and golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 2-3 minutes. 26. Yan Su Ji (Taiwanese Salt & Pepper Chicken) INGREDIENTS Marinade: 4 boneless skinless chicken thigh 4 garlic cloves, grated 2 tablespoons (32g) light soy sauce 2 tablespoons (4g) beer, ideally a lager, do not use a dark beer 1 tablespoon (16g) kosher salt 1 tablespoon (16g) sugar 1 teaspoon (6g) white pepper ¼ teaspoon (1g) Chinese five spice Dredge: 1 cup (100g) sweet potato flour 2 quarts (950ml) vegetable oil for frying Seasoning: 1 tablespoon (12g) white pepper 2 teaspoons (8g) salt ½ teaspoon (2g) Chinese five spice ⅛ teaspoon (>1g) curry powder METHOD Start by making your seasoning by whisking together salt, white pepper, Chinese five spice, and curry powder in a small mixing bowl. Next dice chicken into 1” cubes and combine with garlic, soy sauce, beer, salt, sugar, white pepper, and five spice in a medium mixing bowl, and allow to marinate for 1 hour in the refrigerator. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium high heat. Add half of your flour to marinated chicken and mix to create a tight batter. In a separate bowl place the rest of your flour and toss dredged chicken in flour until fully coated. Working in batches, fry chicken pieces for 2-3 minutes, or until pieces begin to turn golden brown. Transfer chicken to a wire rack lined baking tray and allow to cool for 5-10 minutes. Transfer cooked chicken to a wire rack lined baking tray and season with the seasoning mix you made earlier. 27. Karaage (Japan): INGREDIENTS Marinade: ¾ pound (340g) boneless skinless chicken thigh, cut in 1” cubes 1 tablespoon (18g) soy sauce 1 tablespoon (15g) sake ½ tablespoon (8g) shiro dashi ½ tablespoon (10g) mirin 1 teaspoon (7g0 honey 2 garlic cloves, grated ½” knob garlic, grated Togarashsi to taste Salt to taste Dredge: 3 cups (380g) corn starch 2 quarts (950ml) vegetable oil for frying METHOD Start by patting your chicken thighs dry using a paper towel, and cutting the thighs into 1” cubes. Separately, in a medium mixing bowl whisk together soy sauce, sake, shiro dashi, mirin, honey, grated garlic, and grated ginger until fully incorporated. Then add chicken to the mixture and allow to marinate for at least 1 hour, ideally overnight. Once marinated preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) over medium-high heat Transfer marinated chicken thigh to a paper towel lined baking sheet and pat dry. Add cornstarch and chicken thigh to a large mixing bowl and toss together ensuring the chicken thigh pieces are fully and evenly coated. Next, working in batches, gently lower coated chicken thigh pieces into the hot oil and cook for 4-5 minutes. Transfer cooked chicken to a wire rack lined baking sheet and season with salt and togarashi. Repeat steps 6-7 for the rest of your chicken. 28. Chicken Kyiv (Unknown): INGREDIENTS 2 chicken breasts, halved, 2 large eggs, beaten 3 garlic cloves, minced 1 bunch parsley, chopped 2 cups (330g) panko breadcrumbs 2 cups (250g) all purpose flour 8 ounces (220g) unsalted butter 2 teaspoons (10g) 2 quarts (950ml) vegetable oil to fry Salt to taste METHOD Prepare your compound butter in a food processor by blending garlic and 1 teaspoon of salt together until a paste has formed. Once a paste has been formed add your parsley and blend until thoroughly combined. Next, you will add your butter and continue to blend until fully incorporated. Using a plastic wrap, roll your butter into a log and let it rest in your refrigerator, at least a half hour. Cut chicken down lengthwise without splitting in half. Place a quarter of the butter in the center of the wider end of your pounded chicken breast. Roll the wide end with the butter to the thinner end, this will form a sort of log shape. Tightly wrap each ball in plastic wrap individually and let rest in your freezer for about 30 minutes. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C), and preheat oven to 400°F (200°C) Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls. Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each piece of chicken. Make sure it is fully coated at each stage. Working in batches, fry chicken by gently laying chicken into hot oil gathered side down and let cook for 2-3 minutes per side, or until golden brown. Then, using a wire strainer, transfer chicken to a wire rack lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C) Allow cooked chicken to rest for a few minutes before serving 29. Chicken Cordon Bleu (Switzerland): INGREDIENTS 2 chicken breasts, halved, 2 large eggs, beaten 2 cups (250g) all purpose flour 2 cups (330g) panko bread crumbs 4 slices Swiss cheese 4 slices ham 1 tablespoon (15g) water Salt to taste Fresh cracked black pepper to taste METHOD Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) and preheat oven to 400°F (200°C) Cut chicken breast in half lengthwise. Lay Swiss cheese down onto the pounded chicken breast followed by a slice of ham. Starting from the narrow end off the breast, roll the chicken to the wide end, then tightly roll up and wrap in plastic wrap. Allow to rest in the freezer for 30 minutes. Prepare your 3 step breading station by placing flour, panko, and egg wash into separate bowls. Dredge the chicken in the flour, then the egg wash, then the breadcrumbs. Repeat for each breast. Make sure it is fully coated at each stage. Working in batches, fry chicken by gently laying chicken into hot oil gathered side down and let cook for 2-3 minutes, or until golden brown. Then, using a wire strainer, transfer chicken to a wire rack lined baking tray and move into the oven for 10-15 minutes or until the center reads 165°F (74°C) Allow cooked chicken to rest for a few minutes before serving 30. Har Cheong Gai (Singapore): INGREDIENTS Marinade: 1 pound chicken wings, party mix 3 tablespoons (75g) prawn paste or shrimp sauce 3 tablespoons (45g) Shaoxing wine 2 tablespoons (25g) sesame oil 3 teaspoons (20g) granulated white sugar 2 teaspoons (10g) msg 1 teaspoon (3g) white pepper Batter: 1 cup (150g) all purpose flour 1 cup (100g) cornstarch 1 cup (240ml) water 1 large egg ¼ teaspoon (1g) baking soda ¼ teaspoon (1g) baking powder 2 tablespoons (29.5ml) water METHOD Prepare your marinade by whisking together prawn paste, Shaoxing wine, sesame oil, sugar, msg, and white pepper until smooth. Once smooth, add chicken wings and mix well to evenly coat the wings. In a separate medium mixing bowl whisk together flour, cornstarch, water, egg, baking soda, and baking powder until completely smooth. Add batter to marinating chicken, and mix thoroughly until fully combined. Wrap and let marinate for at least 1 hour, ideally overnight in the refrigerator. Preheat vegetable oil in a wok to 350°F (175°C) Allow chicken wings to come back to room temperature for at least 30-45 minutes before frying. Then working in batches add the wings to the hot oil one at a time and cook for 4-5 minutes. About 30 seconds into cooking, use a chopstick to break apart wings so they do not stick together. Once cooked, transfer to a wire rack lined baking sheet using a wire strainer and allow to drain. 31. Chongqing Chicken (China): INGREDIENTS Marinade: 4 boneless chicken thighs, cut into 1” cubes 1 tablespoon (18g) Shaoxing wine 1 tablespoon (18g) light soy sauce ½ teaspoon (2g) fine sea salt Dredge: 1 cup (130g) corn starch 1 cup (230ml) vegetable oil for frying Assembly: 24 dried Sichuan chilies, cut in half, stem picked off 4 garlic cloves, thinly sliced 3 scallion stalks, cut into 1” pieces 1 jalapeno, ¼” slices ½ cup (125ml) caiziyou, or canola oil 2 tablespoons (14g) sichuan chili flake 1 tablespoon (5g) Sichuan peppercorn 1 teaspoon (7g) sugar ½ teaspoon (5g) fine sea salt 1 teaspoon (5g) msg METHOD Start by cutting your chicken into 1” cubes and combining in a medium mixing bowl with Shaoxing wine, soy sauce, and salt. Let this marinate in the refrigerator for 45 minutes to 1 hour Preheat a wok until it is so hot that wisps of smoke begin to rise from the pan. Once the pan is hot add vegetable oil and allow to get to 375°F (190°C) Remove chicken from marinade and pat dry lightly with a paper towel. Add chicken and cornstarch to a medium mixing bowl and toss to lightly coat the chicken. Making sure to shake off excess cornstarch before frying. Working in batches, add chicken pieces to hot oil and cook for 2-3 minutes, or until chicken begins to turn golden brown. Using a mesh strainer, remove chicken from the oil and place on a paper towel lined baking sheet. Drain oil from the wok into a heat proof container and reduce the heat to low. Add caiziyou and Sichuan peppercorns to wok and slowly heat until fragrant Once fragrant add Sichuan chili flakes and stir, this will make a sort of chili oil in your wok. Then you will add garlic, scallion whites, ginger, and jalapeno and stir fry over medium heat until well incorporated and fragrant. At this point add dried chilis and fried chicken to the wok and toss to coat the chicken in oil. Lastly you will add sugar, salt, msg, and scallion green and stir fry until dissolved. Transfer to plate and serve. 32. Yangnyeom Chicken (Korea): For a deeper look watch "The Easiest Crispy Korean Fried Chicken (2 Ways) INGREDIENTS Chicken: 4 boneless skinless chicken thighs 2 tsp (6g) salt 1 Tbsp (8g) grated ginger Fresh cracked pepper 1 cup (165g) potato starch or cornstarch 2 quarts (950ml) vegetable oil for frying Sauce: 3 garlic cloves, finely minced ⅓ cup (85g) ketchup ⅓ cup (90g) honey ⅓ cup (100g) gochujang 2 teaspoons (12g) white vinegar 1 tablespoon (15g) light soy sauce Toasted sesame seeds for garnish METHOD Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) In a medium mixing bowl combine chicken thighs, ginger, pepper, and salt. Allow the mixture to sit for 10-15 minutes. Add chicken to the hot oil one by one and fry for 3-4 minutes, or until golden brown and crunchy. Transfer to a wire rack lined baking sheet using a wire strainer and allow chicken to cool. While the chicken is cooling, in a large skillet over medium high heat, add vegetable oil and garlic. Saute garlic and oil until light brown then add ketchup, honey, gochujang, white vinegar, and soy sauce and reduce the heat to low. Allow sauce to reduce until thick enough to coat the back of a spoon. While sauce is reducing, fry chicken for a second time at 375°F (190°C) for another 3-4 minutes or until chicken is golden brown and extremely crunchy. Combine sauce and cooked chicken in a medium mixing bowl and toss until evenly coated. Garnish with toasted sesame seeds. 33. SUPER CHICKEN Chongqing Buffalo Wings (American-Chinese): INGREDIENTS: Marinade: 1 pound (450g) chicken wings, whole 2 cup (480ml) buttermilk 1 ½ tablespoon (22g) kosher salt 1 tablespoon (10g) smoked paprika 2 teaspoon (8g) garlic powder 1 ½ teaspoon (8g) msg 1 teaspoon (2g) white pepper ½ teaspoon (2g) onion powder Dredge: 2 cup (250g) all purpose flour 1 tablespoon (15g) kosher salt 2 teaspoons (6g)smoked paprika 2 teaspoons (8g) garlic powder 1 teaspoon (2g) white pepper ½ teaspoon (2g) onion powder Sauce: 24 dried Sichuan chilies, cut in half, stem picked off 4 garlic cloves, thinly sliced 4 garlic cloves, whole 3 scallion stalks, cut into 1” pieces 1 cup (240ml) Frank’s Red Hot ½ cup (125ml) caiziyou, or canola oil ½ cup (125g) unsalted butter, cold, cubed 2 tablespoons (14g) sichuan chili flake 2 tablespoons (30g) shiro dashi 1 tablespoon (18g) Shaoxing wine 1 tablespoon (18g) dark soy sauce 1 tablespoon (5g) Sichuan peppercorn 1 teaspoon (7g) sugar ½ teaspoon (5g) fine sea salt 1 teaspoon (5g) msg ⅛ teaspoon (>1g) xanthan gum METHOD Marinate the chicken wings by adding buttermilk, salt, paprika, garlic powder, onion powder, msg, white pepper, and whole chicken wings in a large mixing bowl. Mix together by hand to ensure the wings are fully coated in the marinade. Preheat vegetable oil in a heavy bottomed pot to 350°F (175°C) Next, begin preparing the sauce by heating caiziyou, or vegetable oil over medium heat in a wok or medium saucepan. One hot, add green onion and garlic. Saute for 1-2 minutes and turn off the heat. To the pan, add Szechuan peppercorn, dried Szechuan chili, salt, sugar, msg, Szechuan chili flake, Shaoxing wine, dark soy and saute for another 1-2 minutes. Add mixture from the pan to a blender and blend on high for 2-3 minutes. You should have a chili oil with all ingredients finely ground in the bottom of the blender. Transfer chili oil to a heat proof bowl and reserve for use later. Into the blender, add Frank’s Red Hot and blend on medium. While blending slowly add in half of the butter and chili oil you made earlier. Blend on high to fully incorporate. To the blender, add xanthan gum and the rest of the butter. Continue to blend at high speed. Loosen the sauce in the blender a bit with shiro dashi, then add 4 cloves of fresh garlic. Transfer the sauce to a heat proof bowl and reserve for later. In a large mixing bowl combine flour, salt, paprika, garlic powder, onion powder, and white pepper. Take wings from buttermilk marinade, and working two at a time, coat wings in dredge. Make sure to push the wings into the dredge to get an even coat. Gently lay wings into hot oil and cook for 8-10 minutes, or until golden brown, with an internal temperature of 165°F (75°C). Using a wire mesh strainer, transfer the cooked wings to the bowl containing the sauce made earlier. Toss to coat the wings and ensure the wings are evenly coated. Move the sauced wings from the bowl to a plate and enjoy.

It’s MY House of Pancakes now. INGREDIENTS: Traditional Buttermilk Pancake 1 cup (240ml) buttermilk 1 egg 1 egg yolk 2 cups (300g) all-purpose flour ½ cup (120ml) whole milk 1/4 cup (62g) granulated sugar 1 teaspoon (4g) fine sea salt 1/4 teaspoon (1g) baking soda 1 tablespoon (12g) baking powder 2 tablespoon (21g) vegetable oil 1 tsp (4g) vanilla extract, optional Butter to finish Maple syrup to finish Double Blueberry Pancake Blueberry Buttermilk Pancake 1 cup (240ml) buttermilk 1 egg 1 egg yolk 2 cups (300g) all-purpose flour ½ cup (120ml) milk ½ cup (95g) fresh blueberries 1/4 cup (62g) granulated sugar 1 teaspoon (4g) fine sea salt 1/4 teaspoon (1g) baking soda 1 tablespoon (12g) baking powder 2 tablespoon (21g) vegetable oil 1 tsp (4g) vanilla extract, optional Whipped cream to serve Blueberry Sauce 2 ½ cups (285g) fresh blueberries 1 cup (200g) granulated white sugar ½ cup (120ml) water ¼ cup (60ml) maple syrup 1 tablespoon (17g) light corn syrup 3 tablespoons (55g) tablespoon lemon juice Whipped Cream: 1 cup (240ml) heavy whipping cream 2 tablespoons (14g) powdered sugar 1 tablespoon (15g) creme fraiche, optional Cinn-A-Stack Pancakes Traditional Buttermilk Pancake 1 cup (240ml) buttermilk 1 egg 1 egg yolk 2 cups (300g) all-purpose flour ½ cup (120ml) whole milk 1/4 cup (62g) granulated sugar 1 teaspoon (4g) fine sea salt 1/4 teaspoon (1g) baking soda 1 tablespoon (12g) baking powder 2 tablespoon (21g) vegetable oil 1 tsp (4g) vanilla extract, optional Whipped cream to serve Cinnamon Spread 1 cup (225g) brown sugar 1 Tbsp (14g) muscovado sugar ½ cup (120ml) water ½ cup (120ml) maple syrup 2.5 Tbsp (17g) cinnamon 1/3 cup (84g) butter 1 teaspoon (7g) fine sea salt Vanilla Cream Cheese Glaze 4 oz (115g) cream cheese 3/4 cups (90g) powdered sugar 1 vanilla bean 2 tablespoons (35g) whole milk INSTRUCTIONS: Traditional Buttermilk Pancake Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt. Whisk together until fully combined. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor. Preheat a griddle, or non-stick skillet, over medium heat. Once to temperature, lightly spray with cooking spray. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter. Top with butter and drizzle with maple syrup to serve. Double Blueberry Pancakes Blueberry Sauce In a small saucepan combine blueberries, sugar, maple syrup, corn syrup, and, water and bring to a boil over medium-low heat. Once boiling, bring mixture to a simmer and cook for 6-8 minutes, stirring occasionally. Cut heat and pass through a fine mesh strainer into a small mixing bowl, then fold in a ½ cup of fresh blueberries. Let cool at room temperature Whipped Cream Add heavy cream to a medium sized bowl and whisk aggressively until it begins to thicken. Add powdered sugar, and continue to whisk until soft peaks have formed. Optionally, creme fraiche can be folded in at the end for extra flavor. Double Blueberry Pancakes Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, and salt. Whisk together until fully combined. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor. Once homogenized, fold in fresh blueberries. Preheat a griddle, or non-stick skillet over medium heat. Once to temperature, lightly spray with cooking spray. Once hot, spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter. Top with blueberry sauce and a dollop of whipped cream. Cinn-A-Stack Pancakes (Uses Traditional Buttermilk Pancake Recipe) Cinnamon Spread: In a small saucepan add brown sugar, muscovado sugar, and water. Slowly heat the mixture to dissolve. Once dissolved, add maple syrup and bring to a boil. Heat mixture to 230°F (110°C) and cut heat. Stir in cinnamon until fully combined. Add cold butter to the cinnamon mixture and stir to mount butter into the spread. Season with salt to finish. Move to heat proof storage container and allow to cool at room temperature Vanilla Cream Cheese Glaze: To a medium sized bowl add cream cheese. Using an electric beater, mix the cream cheese until softened and spreadable. Begin to add the powdered sugar one half at a time. Mix until fully combined. Beat in whole milk until mixture is smooth Add 1 scraped vanilla bean, and fold into mixture using a rubber spatula until evenly distributed. Cinn-A-Stack Pancake: Into a large bowl, add all purpose flour, sugar, baking soda, baking powder, salt. Whisk together until fully combined. Then, to the mixing bowl, add buttermilk, whole milk, egg, egg yolk, and vegetable oil. Whisk until homogeneous, being careful not to overmix. Optionally, vanilla extract can be added for an extra pop of flavor. Preheat a griddle, or non-stick skillet over medium heat. Once to temperature, lightly spray with cooking spray. Once hot spoon ¼” dollops of the pancake batter. Cook for 2-3 minutes or until golden brown on the bottom. Flip and cook for an additional 2-3 minutes. Repeat with the rest of the batter. To assemble, place a pancake on a large round plate then spread cinnamon sauce onto the pancake. Repeat this step until your stack is 4 pancakes tall. Spread your top pancake with the cinnamon sauce, then drizzle with your cream cheese glaze.

Good pizza takes time. So does the greatest pizza exist with the most time? INGREDIENTS: Sourdough Pizza Dough (65%-70% hydration) 800g Type00 flour 25g whole wheat flour 540g water 40g sourdough starter 2g instant yeast 16g fine sea salt Fermented Pizza Sauce 5 Heirloom Tomatoes, quartered 5 red long peppers or 3 spicy red peppers (jalapeno, Thai chili, etc) 3 garlic cloves 1000g water 20g kosher salt 2 tablespoon (30g) olive oil 1 tablespoon (15g) tomato paste Salt to taste Pepper to taste Porchetta Bacon Bacon Cure 4.5lb (2041g) Pork Belly, skin removed 45g Kosher salt 30g dark brown sugar 5g Insta Cure #1 Bacon Season 4 cloves garlic, rough chopped ¼ cup (12g) finely chopped thyme ¼ cup (11g) finely chopped rosemary ½ teaspoon (1g) red chili flake ½ teaspoon (1g) ground nutmeg 1 tablespoon (10g) coarse kosher salt Zest of 1 orange Ricotta ½ gallon (1.89L) whole milk ¼ cup (60ml) lemon juice ½ tablespoon (5g) kosher salt Cultured Garlic Butter 1 pint (500mL) heavy whipping cream 1/4 cup (125mL) buttermilk 3 cloves garlic Salt to taste Pizza Assembly: 1 cup (225g) bacon, cut into ½ inch cubes 1 cup (240ml) pizza sauce 2 cups (500g) ricotta 3 cups (675g) freshly grated low moisture mozzarella cheese 1 tablespoon (15g) cultured garlic butter 1 sprig fresh basil 1 sprig parsley Freshly grated Parmigiano Reggiano for finishing INSTRUCTIONS: Sourdough Pizza Dough Heat water to 95°F (35°C) and to a large mixing bowl add yeast, sourdough starter, and water. Using your hand, mix until fully incorporated. Next add salt, and again using your hand, mix until fully combined. To the mixing bowl add 00 flour and whole wheat flour. Mix together for 1 minute until a shaggy dough has formed. Knead the dough for 3-4 minutes, or until the dough begins to become smooth. Roll dough into a taut ball, and place into a bowl coated with extra virgin olive oil. Then put into the refrigerator for 14-18 hours Punch all the air out of the dough. Divide dough into 5 even pieces (250 g each). Push out all the air and fold all the sides in before rolling into a taut ball seam side down. Add to a proofing box (or rimmed baking sheet dusted with flour), cover, and let proof at room temperature for 4-6 hours. Fermented Pizza Sauce In a large mouth mason jar, or large plastic container, whisk together water and salt until the salt is completely dissolved. Add the tomatoes, long red peppers, and garlic to the fermentation vessel. Place a layer of plastic wrap over the ferment to keep fully submerged, adding weight if necessary. Cover with cheesecloth and using butcher's twine, wrap around the neck of the vessel and tie it off. This will keep the cheese cloth in place. Store at room temperature for 5 days. After 5 days, strain tomatoes, peppers, and garlic from the brine, and add to a blender. Blend until a smooth puree has formed. Once pureed, stream in olive oil until emulsified. Transfer sauce to an airtight container and reserve for later use Porchetta Bacon In a medium sized bowl combine the kosher salt, brown sugar, and curing salt. Whisk until thoroughly combined. Season your pork belly with all of the salt mixture, place in a large gallon sized Ziplock bag. Close the bag and leave it in your refrigerator for 7 days, flipping it over halfway through the curing period. After 7 days, remove from the plastic bag and wash off the cure. Pat it completely dry. Then in a medium sized mixing bowl combine garlic, thyme, rosemary, red chili flake, nutmeg, orange zest, and salt. Season pork belly with spice mixture, pressing to adhere to pork as much as possible. Place your pork belly in a smoker set to 250°F (120°C) and smoke until it reaches an internal temperature of 160°F (70°C), 4-5 hours. Remove from the smoker and chill in the fridge for 6-12 hours. Ricotta Slowly bring milk to 180°F (83°C) in a large saucepan over low heat Once the milk is at temperature, add in lemon juice and lightly stir using a wooden spoon to thoroughly combine mixture Cook cheese at 180°F (83°C) for 40 minutes, and cut heat. Allow the mixture to cool slightly. Place a large square of cheese cloth into a chinois and place chinois into a large pot or mixing bowl. Lightly scoop cheese mixture from pot and transfer to cheesecloth-lined chinois to separate the curds from the whey. Allow ricotta to drain for at least 1 to 1 ½ hours. Place drained ricotta into a mixing bowl and season with salt. Whisk to combine. Transfer ricotta to an airtight container and place in refrigerator and reserve for later use. Cultured Garlic Butter In a quart-sized container combine cream and buttermilk, and lightly whisk to fully incorporate. Add mixture to a jar, or quart container, and cover with cheesecloth. Store mixture at room temperature for 36 hours until mixture has thickened and become rich and tangy in taste. After this period, chill in the refrigerator for 1 hour. Add mixture to a food processor and using blade attachment and whisk until yellow curds form and begin to separate from the whey. This step can also be accomplished by hand, using a whisk and mixing bowl. When the curds have separated, use a gloved hand to pull the mixture out of the food processor into a stainless steel bowl. Knead curds together, and squeeze the excess whey from the curds. In a small mixing bowl combine curds and ice water and knead butter until the water becomes milky. This process washes excess buttermilk from your curds which will extend the shelf life of your butter. Repeat this process until the water no longer becomes milky in color. Once fully washed, season the butter with salt to taste. Then fold in grated garlic. Reserve in the refrigerator for later use. Pizza Assembly Preheat pizza oven to 800-850°F (430-450°C) Place a dough round onto a generously floured work surface. Flour the top of the round and using a fist, punch down leaving a thin border, and drape the dough over one’s knuckles and stretch and turn until a 10-12-inch round forms. Ladle pizza sauce onto dough and using the bottom of the ladle spread the sauce as thin and evenly as possible. On top of the pizza sauce, place ricotta and mozzarella. Follow this with bacon and a drizzle of olive oil. Transfer the pizza to a pizza peel and place the pizza in the oven and cook for 45-50 seconds on one half. Turn the pizza and cook for an additional 45-50 seconds and remove from the oven. Brush the cooked crust with garlic butter, and garnish with picked basil and parsley.

We all know how the Italians feel about me. Hopefully, Nonna's 77 years of pasta-making will go easy on me. Nonna Nerina's Spinach and Ricotta Ravioli INGREDIENTS Serves 2 ● 1 cup (200g) "00" grade or All-Purpose Flour ● 2 eggs ● 1 cup (250g) of Ricotta cheese ● 2.5 cups (75g) of spinach ● Parmigiano ● Nutmeg ● 2 tbsp (28.2g) of Butter ● Fresh sage ● Extra-virgin olive oil ● Salt INSTRUCTIONS Fill a large pot with salted water and bring to boil. Put the spinach in a small pot with some water on low heat and cook until soft. Remove and drain on paper towels, or squeeze the water out with a mesh strainer and a fork. Roughly chop the spinach. Put your ricotta in a bowl, fold in your Parmigiano and grated nutmeg and mix until combined. Fold in your chopped spinach. Put about 1 cup of flour on a counter or a wood cutting board and create a large crater in the center. Break 1 egg at a time into another small bowl and then pour the eggs into the crater of your flour. With a fork, break the yolks and gently mix the eggs. As you mix, start incorporating a little bit of flour from the edges of the crater. Repeat until all flour is eventually incorporated. Flour your hands and begin folding and pressing the dough gently with your finger tips. Continue rolling and folding the dough until it becomes compact enough that you can start kneading with your palms. If the dough is slightly wet add more flour. If the dough is dry, add a splash of water. Knead until it becomes a tight ball that bounces back gently when you press on it. Place your dough in a bowl and cover with plastic wrap and let the dough rest for about 30 minutes. Cut your pasta ball in half. Using a rolling pin, roll the 2 halves of the dough until the layers become thin enough to see through. Starting in the middle of each pasta layer and moving toward you, make three rows of ricotta filling. Each scoop should be one teaspoon, two fingers apart from the next scoop. Fold your layer of pasta so it completely covers the scoops of filling. Press all around the filling, making sure to get rid of air, and seal all the borders. Using a ravioli cutter, cut around your scoops of filling. Melt your butter and when it's brown turn off the heat and add a few leaves of fresh sage. Put the ravioli in your salted boiling water and cook for 5 minutes. Check the edges of the ravioli to see if they're soft enough to eat. Drain pasta and plate. Cover with melted butter and sage mixture, a drizzle of olive oil, and more Parmigiano. Joshua's Pasta all Gricia Serves 2 INGREDIENTS: 3 ounces (90g) guanciale, fine dice 6 ounces (180g) mezzi rigatoni 100 g Pecorino Romano, grated Salt to taste INSTRUCTIONS: Begin by browning diced guanciale in a pan over medium low heat. Allow fat to render and guanciale to cook until golden brown and crispy. Remove guanciale from the pan, and set aside to cool. Keep the pan with the rendered fat. In a pot bring at least 3 quarts of water to a boil over high heat. Lightly season the water with salt to taste, being careful not to over-season. Once the water reaches a boil, add pasta and cook for 2-3 minutes less than the package directions. The pasta should be a little more than half way cooked. While the pasta is cooking, finely chop half of the rendered guanciale to use as a topping. Transfer 1-2 cups of pasta water to the pan containing rendered guanciale fat. Add cooked pasta and bring mixture to a boil over high heat. The mixture should begin to emulsify and thicken creating the base of the sauce. Add more pasta water if necessary. Once reduced, add half of the grated Pecorino and toss until completely emulsified. Then add the remaining Pecorino and toss the pan to fully incorporate. Once the sauce is emulsified and the pasta is fully cooked, fold in diced guanciale. Transfer completed pasta to a plate and garnish with Pecorino and chopped guanciale.

It's time to close out the spicy chicken sandwiches today. INGREDIENTS: Buns: ½ cup (125ml) whole milk ½ cup plus 1 tablespoon (135ml) water 2 ½ teaspoons (9g) instant yeast 1 egg (48g) 1 egg yolk (18g) 3 ½ cups (525g) bread flour 1g amylase enzyme *optional for viewer* ⅓ cup (75g) granulated sugar 2 teaspoon (12g) fine sea salt 4 ½ tablespoons (63.7g) unsalted butter, softened Egg wash, 1 egg and 1 tablespoon of water whisked together Chicken: 6 chicken thighs 3 tablespoon (40g) kosher salt 1 tablespoon (14g) sugar 2 teaspoon (9g) MSG Season and cure overnight Breading and wash: 1 cup (240ml) milk 2 eggs 2 cups (300g) all-purpose flour 1 tablespoon (15g) kosher salt 2 teaspoons (9g) MSG 1 tablespoon (14g) powdered sugar 2 teaspoons (3g) fresh ground black pepper 1 ½ teaspoons (6g) ground white pepper 1 tablespoon (10g) garlic powder 1 tablespoon (14g) smoked paprika ½ teaspoon (2g) onion powder 1.5 teaspoon (4g) cayenne powder Spicy Seasoning For Chicken: 4 teaspoons (8g) shichimi togarashi ½ teaspoon (1g) cayenne powder ½ teaspoon (1g) smoked paprika 1 teaspoons (5g) kosher salt 1 teaspoon (5g) sugar 1 teaspoon (2g) fresh ground black pepper Pickles: ¼ cup (75g) kosher salt 2 cup (480ml) white vinegar ½ cup (120ml) water 1 cup (200g) white sugar 2 tablespoons (30g) mustard seed 1 teaspoon (5g) celery Seed 1 ½ teaspoons (>1g) turmeric powder 3 pickling cucumbers, cut in rounds Mayo: 2 egg yolks 1 tablespoon (15g) lemon juice 1 teaspoon (7g) shiro dashi 2 teaspoons (14g) Dijon mustard 1 ½ cup (375ml) vegetable oil 1 tablespoon (15g) water 2 cloves garlic Pinch salt Pinch togarashi Assembly: Buns Butter for toasting buns Pickles Chicken Mayo for topping For Deluxe version (just for thumbnail options): 6 slices pepper jack cheese 1 large tomato, sliced thinly 1 head Green leaf lettuce, leaves separated out Pickles for topping Mayo for topping Fries: Frozen Waffle Fries (Ore Ida) INSTRUCTIONS: Buns: In a measuring cup, combine milk and water and microwave to 95 degrees Fahrenheit. Whisk in instant yeast until fully dissolved. Add the egg, egg yolk, and whisk together until homogenous. In the bowl of a stand mixer*, add flour, salt, granulated sugar, and whisk the ingredients together. Add the yeast, and begin stirring on medium low with the dough spiral. Mix for 3-5 minutes, or until smooth. If the dough is dry, add a splash of water. Add butter and thyme and continue stirring on medium low for 2 minutes. Put the dough in a greased bowl covered tightly with plastic wrap and let sit for 1.5 hours, or until doubled. Remove the plastic wrap, and punch the dough down. Divide into 6-8 even pieces of dough and shape each piece of dough into a small ball. Evenly spread out the pieces of dough on a sheet tray lined with greased parchment paper and cover with greased plastic wrap and proof for one hour. Brush each bun with egg wash and top the buns with sesame seeds. Put the sheet into the oven heated to 375 degrees Fahrenheit for 17-20 minutes. Optional: Brush each bun with melted butter. *To do it by hand, replace butter with equal parts vegetable oil. Chicken: In a small mixing bowl combine salt, sugar, and msg Season chicken thighs generously with cure mixture on both sides, and place your chicken on a small tray or in an airtight container Cover chicken with plastic wrap or lid and let them cure in the fridge overnight. Breading and Wash: In a medium bowl, combine all purpose flour, salt, msg, powdered sugar, black pepper, white pepper, garlic powder, smoked paprika, onion powder, and cayenne powder. In a separate bowl crack and whisk 2 eggs. Once homogenized, whisk in 1 cup of milk and any remaining cure you might have. Lightly dust a small baking sheet with your flour dredge. Dunk a piece of chicken in the milk mixture, then drop into the flour dredge; pressing the flour into the chicken. Once that’s coated, shake off the excess flour and place it on your sheet. Repeat with the rest of your chicken. Spicy Seasoning For Chicken: In a small mixing bowl combine togarashi, cayenne, smoked paprika, salt, sugar, and fresh ground black pepper Pickles: Combine all liquid ingredients in a medium saucepot and bring to a simmer. Turn off heat. Pack cucumbers in a glass jar and pour the hot liquid over. Cover and let cool. Mayo: Add yolk, mustard, lemon juice, shiro dashi, water, and salt to a large jar or tall glass. Add oil to the top of the mixture. Set the immersion blender on the bottom of the vessel. Turn on the blender and gently pull toward the surface, the mixture will emulsify. Add grated garlic, and togarashi while blending. Use a splash of water to thin the mayo if it is too thick. FRY: In a large heavy bottomed pot, add vegetable oil, and preheat to 350 F Carefully place the floured chicken in the hot oil, adding no more than 3 thighs at a time. Fry the chicken thighs for 6-8 minutes or until 165F internally. Remove the cooked thighs using a spider or strainer. Place the chicken on a wire rack to cool and drain. Immediately dust the cooked chicken thighs with the spicy chicken seasoning Assembly: SPICY CHICKEN SANDWICH: Slice the bun in half horizontally with a sharp knife In a large skillet over medium heat, add butter and toast both halves of the bun until they are golden brown, 1 ½ minutes. Place the bottom bun on a plate and add sauce to the bun Place 4 pickles on top of the sauce, and add the cooked chicken thigh On the top bun add more sauce to cover to the edge of the toasted bun. Place the bun on top of the cooked thigh and serve immediately DELUXE: Slice the bun in half horizontally with a sharp knife In a large skillet over medium heat, add butter and toast both halves of the bun until they are golden brown, 1 ½ minutes. Place the bottom bun on a plate and add sauce to the bun Place 4 pickles on top of the sauce Separate Greef leaf lettuce into individual leaves and place lettuce on top Thinly slice tomatoes with a sharp knife, season tomatoes with salt and pepper Add the Spicy Chicken thigh on top of the tomato Add pepperjack and use a torch or the oven to melt the cheese Add mayonnaise to the top bun, ensuring full coverage from edge to edge. Place the top bun on top of the sandwich and serve immediately

These are REAL dishes from around the world, that also happen to be the spiciest IN the world. Jerk Chicken (Mild): Chicken: 2 pounds (907g) bone in chicken thighs 1 yellow onion, rough chopped 3 green onion, rough chopped 4 chocolate habanero, chopped 8 habanero, chopped 3 garlic cloves, chopped 1 tablespoon (7g) five spice powder 1 teaspoon (2g) allspice powder 1 tablespoon (10g) black peppercorns, coarsely ground 1 sprig thyme, finely chopped 1 teaspoon (>1g) nutmeg, freshly grated 2 teaspoons (14g) extra fine sea salt ½ cup (120ml) soy sauce 1 tablespoon (10g) vegetable oil Basting Sauce: 6 orange habaneros peppers 4 green habanero 6 chocolate habanero 1 shallot, rough chopped 6 cloves garlic 5 green onions ¼ cup (60ml) white vinegar ¼ cup (60ml) soy sauce 1 teaspoon (7g) extra fine sea salt 1 tablespoon (10g) black pepper, fresh ground 1 teaspoon (2g) allspice powder 2 tablespoons (30g) dark brown sugar 1 teaspoon nutmeg (>1g), freshly grated 2 tablespoons (20g) vegetable oil Zest of 1 lime Lime juice to taste Maduros: 2 plantains ½ cup (96g) vegetable oil Buldak (medium) 1 lb boneless, skinless chicken thighs ¼ cup (60ml) vegetable oil ¼ cup (60ml) chicken stock ¼ cup (60ml) soy sauce 3 tbsp (70g) gochujang (Korean chili paste) 1 tbsp (14g) honey 1 tbsp (11g) mirin 2 tbsp (23g) sesame oil ¼ cup (30g) gochugaru pepper, fine (or more to taste) 10 fresh Bird’s eye chili, rough chopped (Prik kee noo, aka mouse shit pepper) 6 red savina chilis 4 thai long chili 2 dried red ghost peppers 3 cloves of garlic, minced ½ inch knob ginger, grated 1 teaspoon (5g) black pepper 6 oz (170g) low moisture mozzarella cheese, grated 2 green onions, thinly sliced 1 tbsp (11g) toasted sesame seeds Phaal Curry (Hot): 2 pounds (907g) lamb shoulder, cut into 1 inch cubes 1 yellow onion, rough chopped 1 bunch green onion, rough chopped 1 red bell pepper, roughly chopped 3 cloves garlic, roughly chopped 1, 2 inch knob of ginger grated 6 ghost chilis, roughly chopped 4 red thai chilis, roughly chopped 3 carolina reaper peppers 1 tablespoon (9g) curry powder 1 tablespoon (9g) garam masala 1 tablespoon (9g) kashmiri chili powder 1 tablespoon (22g) tomato paste 1 can (14oz) crushed san marzano tomatoes 2 cups (486g) chicken stock 4 tablespoons (40g) vegetable oil Salt to taste Pepper to taste Lime juice to taste METHOD; Jerk Chicken (Mild): Sauce Combine all ingredients except vegetable oil in a blender and blend on high speed until a smooth puree is formed. Slow add vegetable oil to emulsify, and transfer to a small mixing bowl, wrap with plastic wrap and place in the refrigerator to chill. Chicken: In a blender combine onion, scallion, habaneros, garlic, five spice, all spice, black pepper, thyme, nutmeg, and salt and process until a smooth paste begins to form. At this point slowly stream in soy sauce and oil until smooth and emulsified. Add chicken breast to a baking dish and pour over marinade. Gently massage marinade into chicken. Be sure to lift skin and massage marinade between the skin and the flesh. Cover with plastic wrap and allow to marinate overnight in the refrigerator. Optionally you par cook chicken sous vide in marinade for 1 ½ hours at 175°F (80°C) The next day starts by lighting your charcoal and removing chicken from the marinade and placing chicken on grill at medium-high heat, turning the chicken every 2-3 minutes until a nice skin begins to form on the chicken. Once a skin is formed begging to brush the chicken with sauce and flip every 5 to 7 minutes until chicken has reached an internal temperature of 165°F (74°C) Serve with rice and beans Maduros: Trim ends of plantains and cut into 1” pieces on a diagonally Heat oil in a cast iron pan over medium-high heat. Test oil by placing a piece of plantain into the pan. If the oil bubbles intensely then it is ready to cook the plantains In batches place the plantains into the pan and cook for 1-2 minutes or until one side has developed a nice golden brown color. Flip and cook for another 1-2 minutes Once plantains are seared on both turn the heat down to low and cook plantains for another 7-8 minutes until plantains are soft and golden brown. Transfer to a paper towel lined baking sheet to remove excess oil, season with salt, and serve hot Buldak (Medium): In a mixing bowl, whisk together soy sauce, gochujang, honey, rice wine, sesame oil, gochugaru pepper flakes, bird’s eye chili, garlic, ginger, and black pepper until well combined in a heat proof stainless steel bowl. In a small pan, heat vegetable oil until it shimmers, or the smoke point. Immediately pour hot oil over the buldak mixture and whisk. Let cool for 5 minutes. Add chicken pieces to the bowl and toss to coat well with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours. Preheat the oven to broil; alternatively you can grill this on a charcoal grill. Use a wire rack over a baking sheet. Arrange the marinated chicken pieces on the prepared baking sheet in a single layer. Reserve the leftover sauce Bake in the preheated oven in the middle rack for 5 minutes, or until the chicken begins to char. Remove the pan and flip pieces over using tongs and place back in the oven. Continue to cook the chicken for 5 more minutes Remove the baking sheet from the oven (or grill) and cut the chicken with kitchen scissors, to 1 to 2 inch pieces. Transfer the chicken to a 10 inch cast iron skillet. Add the remaining sauce and chicken stock to the chicken and toss to coat thoroughly. Broil the chicken until it is fully cooked and when the sauce begins to bubble, remove from oven Add the mozzarella cheese to cover and place back in the oven. Cook for 1-2 minutes and the cheese is fully melted Garnish with sliced green onions and toasted sesame seeds before serving. Phaal Curry (Hot): In a heavy bottomed pot or dutch oven heat vegetable oil until it begins to smoke. Sear cubed lamb shoulder until browned and a fond develops on the bottom of the pan. Transfer lamb to baking sheet and reserve for later Add onions, green onions, and red bell pepper and cook until onions begin to turn translucent When onions reach this point add garlic and ginger and saute until they begin soften and develop color Once all veg begins to develop color add in ghost peppers and thai chilis and saute until peppers begin to soften Add curry powder, garam masala, and kashmiri chili powder and toast until spices become fragrant. Add tomato paste and cook until while continuously stirring until paste tightens and deepens in color Add in canned tomatoes, and chicken stock and bring to a boil Reduce heat to a simmer and cook for 30 minutes, then using an immersion blender on high speed, blend the sauce until a smooth puree has formed Once done blending add lamb to sauce and cook until lamb is tender, about 2 hours Season with salt, pepper, and lime juice Serve with a side of rice and enjoy Optional: Brush each bun with melted butter.

I want to find the greatest homemade burger recipe ever, and well there's only one way. BUN: INGREDIENTS: ½ cup (125ml) whole milk ½ cup plus 1 tablespoon (135ml) water 2 ½ teaspoons (9g) instant yeast 1 egg (48g) 1 egg yolk (18g) 3 ½ cups (525g) bread flour 1g amylase enzyme *optional for viewer* ⅓ cup (75g) granulated sugar 2 teaspoon (12g) fine sea salt 4 ½ tablespoons (63.7g) unsalted butter, softened Egg wash, 1 egg and 1 tablespoon of water whisked together INSTRUCTIONS: In a measuring cup, combine milk and water and microwave to 95 degrees Fahrenheit. Whisk in instant yeast until fully dissolved. Add the egg, egg yolk, and whisk together until homogenous. In the bowl of a stand mixer*, add flour, salt, granulated sugar, and whisk the ingredients together. Add the yeast, and begin stirring on medium low with the dough spiral. Mix for 3-5 minutes, or until smooth. If the dough is dry, add a splash of water. Add butter and thyme and continue stirring on medium low for 2 minutes. Put the dough in a greased bowl covered tightly with plastic wrap and let sit for 1.5 hours, or until doubled. Remove the plastic wrap, and punch the dough down. Divide into 6-8 even pieces of dough and shape each piece of dough into a small ball. Evenly spread out the pieces of dough on a sheet tray lined with greased parchment paper and cover with greased plastic wrap and proof for one hour. Brush each bun with egg wash and top the buns with sesame seeds. Put the sheet into the oven heated to 375 degrees Fahrenheit for 17-20 minutes. Optional: Brush each bun with melted butter. *To do it by hand, replace butter with equal parts vegetable oil. BURGER SAUCE: INGREDIENTS: ½ cup (145g) ketchup ½ cup (145g) mustard ¾ cup (217g) mayonnaise 2 teaspoons (30g) Worcestershire Salt to taste Pepper to taste INSTRUCTIONS: In a small bowl combine all ingredients , use a whisk to mix thoroughly METHOD: GEORGE FOREMAN INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Plug in your “George Foreman” grill and allow to come to temp. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Open the lid to the “George Foreman”. Place the patties on the grill and close the lid to cook for 7-8 minutes or until they reach your desired level of doneness. During the last minute of cooking, open the lid. Add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. SEARZALL: INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on a wire rack on a sheet tray and use the searzall to cook the patty. 10 minutes per side. Flip carefully as the torch will make everything hot. Cook until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty with melted cheese on top. Finish with the top half of the bun. GRILL PAN: INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your cast iron grill over medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on the grill and cook for 7-8 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty with melted cheese on top. Finish with the top half of the bun. INSTA POT: INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger Preheat your “Instapot” pressure cooker to medium-high heat. Season the ground beef with salt and black pepper, and mix until well combined. Shape each portion into a patty, about 1/2 inch thick. Add foil to the bottom of the Instapot. Then, add the beef broth to the Instant Pot. Place the patty on the foil, Close the Instant Pot lid and set the valve to "Sealing". Set the Instant Pot to "Manual" mode on high pressure for 8 minutes. Once the cooking time is done, release the pressure manually. Carefully remove the burger from the Instant Pot using tongs. Add cheese to the patty while it’s resting to let it melt ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty with melted cheese on top. Finish with the top half of the bun. REVERSE SEAR: INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your oven to 250F Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patty on a baking tray , and put the tray in the oven on the middle rack. Cook for 20 minutes or until the temperature internally reads 120F Remove the tray from the oven and preheat a cast iron over medium-high heat Place the patties in the pan and cook for 2 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty on top. Finish with the top half of the bun. GOZNEY (pizza oven) INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your “GOZNEY” pizza oven for 400F. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patty on a peel and slide into the oven. Cook 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. Remove from oven and let rest ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty on top. Finish with the top half of the bun. SOUS VIDE INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Set up a water bath of 8 quarts of water. Turn the immersion circulator on to 132F (55.6C). Make sure there is enough room for the water to flow around the bath. Weigh your portion of ground beef and shape into a patty. Sprinkle a good amount of salt and pepper onto both sides of each beef patty. Put each patty into a separate plastic zipper-lock bag. Push all the air out of the bag by sealing it almost all the way, then slowly lower the bag into a pot of hot water that has been preheated to the right temperature. Finish closing the bag completely just before it fully sinks into the water. This cooking method is called "sous vide," which involves sealing food in plastic bags and cooking it in a water bath at a precise temperature. It can help to evenly cook the food and lock in flavors. Leave in the water for at least 45 minutes and at the latest 2 hours. Remove the patty and rest for at least 10 minutes Preheat the cast iron pan to a medium high heat. Place the patties on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. DEEP FRIED INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun 2 quarts (2L) vegetable oil INSTRUCTIONS: Burger: Heat oil in a deep fryer or a large pot over medium-high heat. The oil should be heated to around 375°F (190°C). Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Carefully place the patty into the hot oil using a slotted spoon or tongs. Fry the patty for 3-4 minutes on each side or until it is golden brown and crispy. Use a slotted spoon or tongs to carefully remove the patty from the oil and place it onto a paper towel-lined plate to drain off excess oil. Add a slice cheese and optionally use a torch to melt the cheese ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. STEAMED INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 2 oz (57g) white cheddar 1 tablespoon (30g) burger sauce 1 JW hamburger bun 2 steamer baskets INSTRUCTIONS: Season your ground beef with salt and pepper, then shape it into a patty. Line the bamboo steamer basket with parchment to prevent the patty from sticking. Place the bamboo steamer basket over a pot of boiling water. Make sure the water level does not touch the bottom of the bamboo steamer basket. Put cheese into a ramekin or heat proof bowl and place on the bottom steamer. Add another basket on top. Line the bamboo with a piece of parchment that is smaller than the basket to ensure the flow of steam. Place the patty into the bamboo steamer basket, making sure there is some space between the patties to allow steam to circulate. Cover the bamboo steamer basket with the lid and steam the patty for about 8-10 minutes or until it is fully cooked through. While the patty is steaming, toast your burger buns Once the patty is fully cooked, carefully remove it from the bamboo steamer basket and place it onto the bottom half of the toasted burger bun. Remove the ramekin from the basket, and pour the melted cheese on top of the patty spread sauce over the top bun and place over the patty ASSEMBLY: Toast buns Place the heel on plate Spread the sauce on the top half of the bun. Add a patty with melted cheese on top. Finish with the top half of the bun. SMOKED BURGER INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your smoker to 225°F. Shape each portion into a patty, about 1/2 inch thick. Place the patty on the smoker grates and smoke for about 1-1.5 hours, or until they reach an internal temperature of 160°F. Remove the patties from the smoker and let them rest for a few minutes before serving. Add a slice of cheese on the patty and use a torch or oven to melt the cheese ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty with melted cheese on top. Finish with the top half of the bun. AIR FRYER INGREDIENTS: Burger: 8 oz (225g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat airfryer to 375F heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper Place the patties on airfryer cook for 8-10 minutes or until it reaches your desired level of doneness. During the rest time, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add a patty with melted cheese on top. Finish with the top half of the bun. ROASTED INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your oven to 375F Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on a sheet tray with a wire rack cook for 18-22 minutes or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add a patty with melted cheese on top. Finish with the top half of the bun. BRAISED INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt ¼ cup onion, (34g) sliced 1 cloves garlic, crushed 1 bottle of beer (preferably a lager) ½ tablespoon (10g) Dijon mustard ½ tablespoon (9g) Worcestershire sauce ½ tablespoon (8g) brown sugar Salt to taste pepper to taste 1 slice American cheese 1 JW hamburger bun INSTRUCTIONS: Heat a large skillet over medium-high heat. Add the burger patties and cook for about 2 minutes per side, or until browned. Remove the patties from the skillet and set aside. In the same skillet, add the beer, onion and garlic to the skillet and stir to scrape up any browned bits from the bottom of the pan. Stir in the Dijon mustard, Worcestershire sauce, and brown sugar. Season with salt and pepper to taste. Return the burger patties to the skillet, spooning the beer mixture over them. Cover the skillet and reduce the heat to medium-low. Cook for about 10-15 minutes, or until the burgers are cooked through and the beer mixture has reduced to a thick sauce. In the last minute of cooking add slices of cheese to the patty ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add a patty with melted cheese on top. Finish with the top half of the bun. BROILED INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your oven to 500F or broiler on high. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on a wire rack on a half sheet tray. Place the tray in the oven and cook for 10-12 minutes or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add a patty with melted cheese on top. Finish with the top half of the bun. GRILLED (CHARCOAL) INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your grill with charcoal for at least 15 minutes before cooking. Weigh the portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. When the coals have turned white, they are ready. Spread the coals evenly across the bottom. Place the patties on the grill for 4- 5 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Spread sauce on the top bun Finish with the top half of the bun. CLASSIC: ANIMAL STYLE INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun Sauce: 2 onions 2 tbsp (28g) unsalted butter 2 dill pickles, finely diced 3/4 cup (180g) mayonnaise 1/2 cup (130g) ketchup 1/3 cup (15g) chives half bunch 2 tbsp (27g) worcestershire sauce Salt and pepper to taste INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Weigh and shape ground beef into patties. Season both sides of each patty with salt and pepper. Place the patties on the grill or skillet and cook for 1-2 minutes and sear, before flipping add mustard to the patty. Spreading to ensure full coverage. Cook until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. Sauce: Start by dicing the onions and adding unsalted butter to a small saucepan over medium heat. Add in the onions once the butter is bubbling along with a pinch of sugar and salt. Cook over medium heat for 30 minutes. In a medium bowl, combine and whisk together mayo, ketchup, finely chopped chives, worcestershire sauce, and a pinch of salt. Add finely diced dill pickles and caramelized onions. Mix together. ASSEMBLY: Spread the animal style sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. SMASH BURGER INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Weigh your portion of ground beef and shape it into a 3 oz ball. Using a heavy spatula, smash the patty into the pan Season patty with salt and pepper. When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan. Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. SMASH (OKLAHOMA FRIED ONION) INGREDIENTS: Burger: 4 oz (113g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt ¼ cup white onion, (34g) sliced extremely thin rounds 1 tablespoon (15g) burger sauce 1 slice American cheese 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Weigh your portion of ground beef and shape it into a 3 oz ball. Using a heavy spatula, smash the patty into the pan Season patty with onion, salt and pepper. When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan. Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. SMASH (LACY EDGE) INGREDIENTS: Burger: 5 oz (142g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Weigh your portion of ground beef and shape it into a 3 oz ball. Place the ball in the pan Using a heavy spatula, smash the patty into the pan and scrape the patty to the edges of the pan. It should be so thin that you should be able to see through it. Season patty with salt and pepper. When the patty develops a crust, use the back side of the spatula to run under the patty and pull it apart from the pan. Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Finish with the top half of the bun. STEAKHOUSE (Bistro) INGREDIENTS: Burger: 8 oz (226g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 leaf butter lettuce 2 slices tomato ¼ cup (34g) sliced white onion 1 tablespoon (15g) garlic mayonaise 1 JW hamburger bun 1 sprig thyme 2 cloves garlic 4 tablespoon (30g) butter, unsalted INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties in the skillet and cook for 3 minutes, and flip the patties. Cook for 3 minutes and turn off heat. Add butter, garlic, and thyme. Use a spoon to baste the patty with the butter. During the last minute of cooking, add a slice of cheese to each patty and let it melt. Take the patty out of the pan and rest on a wire rack ASSEMBLY: Toast buns Spread the sauce on the bottom half of each bun. Add a patty with melted cheese on top. Add lettuce Add tomato Spread sauce on the top bun Finish with the top half of the bun. PATTY MELT INGREDIENTS: Burger: 2x 3 oz (2x 85g) 75/25 ground beef ¼ cup (34g) caramelized white onion, diced 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 tablespoon (15g) butter, unsalted 1 tablespoon (17g) animal style sauce 1 slice Swiss cheese 1 slice American cheese 2 slices Texas toast INSTRUCTIONS: Burger: Preheat your skillet to medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on the skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add caramelized onions and slices of cheese to each patty and let it melt. ASSEMBLY: Toast one side of bread with butter Spread the sauce on the bottom half of each bun. Add a patty with melted cheese and onions on top Spread sauce on the top bun Finish with the top half of the bun. SUPERBURGER: JUICY LUCY INGREDIENTS: Burger: 2x 3 (2x 85g) oz 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 sliced American cheese 1 JW hamburger bun INSTRUCTIONS: Burger: Weigh your portion of ground beef and shape each portion into a thin patty, about 1/4 inch thick. Season both sides of the patty with salt and pepper.Place a slice of American cheese in the center of the patties. Top the cheese-topped patty with another patty and press the edges together to seal the cheese inside. Heat a grill, grill pan, or skillet over medium-high heat. Add the patty and cook for about 4-5 minutes per side, or until they are cooked to your desired level of doneness. If the burger starts to puff, use a toothpick to release the air building up in the center of the patty ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty on top. Finish with the top half of the bun. When you cut into the burger, the melted cheese should ooze out. CUBAN FRITA INGREDIENTS: Burger: 4 oz (113g) 75/25 ground beef 1/2 tsp (>1g) black pepper 1 tsp (3g) salt ½ tsp (1g) cumin ½ tsp (1g) smoked paprika 2 cloves garlic, minced, sweated ¼ yellow onion, small dice, sweated Thinly sliced potato sticks Ketchup for garnish 1 Cuban pan hamburger bun INSTRUCTIONS: Burger: In a large bowl, mix together the ground beef, onion, garlic, paprika,, cumin, salt, and pepper until well combined. Shape the portion into a thin patty, about 1/4 inch thick. Heat a grill pan, or skillet over medium-high heat. Add the patty and cook for about 4-5 minutes per side, or until they are cooked to your desired level of doneness. Potato: Peel potato Use a mandolin and cut the potato into ⅛ inch slices. Use a sharp knife and cut into sticks ⅛ inch thick. Place potatoes into a bowl of water. In a small sauce pot heat 1 quart of vegetable oil to 350F Drain potato on a paper towel and carefully add to the hot oil. Remove the potato sticks when they are golden. Drain on dry papertowels. Salt to taste. ASSEMBLY: Toast buns Place the bun heel on plate Put the patty on top of the bun and top with potato sticks,, ketchup Finish with the top half of the bun. CHEESE SKIRT BURGER INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 2 cups (275g) shredded cheddar cheese 1 tablespoon (30g) burger sauce 1 JW hamburger bun INSTRUCTIONS: Burger: Preheat your skillet to medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patty in the skillet and press the burger to the pan to ensure full contact Cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last 5 minutes of cooking, add the shredded cheese to the patty and cover with the top bun. Cover the pan with a lid The cheese will melt and create a large skirt ASSEMBLY: Toast buns Place the bun heel on plate Spread the sauce on the top half of the bun. Add the patty on top. Finish with the top half of the bun. NAVAJO FRY BREAD BURGER INGREDIENTS: Burger: 6 oz(170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 tsp (3g) salt 1 tablespoon (30g) burger sauce ¼ cup (35g) tomato, diced ¼ cup (34g) shredduce 1 slice American cheese Bread: 2 cups (328g) ap flour ½ tablespoon (3g) baking powder 1 teaspoon (3g) salt 1 cup (125ml) hot water 2 quarts (2L) vegetable oil INSTRUCTIONS: Bread: In a large mixing bowl, combine the flour, baking powder, and salt. Gradually add the hot water to the dry ingredients, stirring continuously until a dough forms. Knead the dough on a floured surface for 5-7 minutes until it becomes smooth and elastic. Divide the dough into 8 equal portions and shape each portion into a ball. Heat the vegetable oil in a deep pot or fryer over medium-high heat until it reaches a temperature of 375°F. Flatten each ball of dough into a disk, about 1/4 inch thick. Burger: Preheat vegetable oil to 350F in a heavy bottomed pot Preheat large pan over medium high heat Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place patty in the pan and cook for 3-4 minutes per side and set to drain over a paper towel until slightly cool Wrap burger in dough with a slice of cheese and fry for 2-3 minutes or until golden brown Use a slotted spoon to remove the fry bread from the oil and transfer it to a plate lined with paper towels to remove excess oil. Assemble: Cut the burger in half and open the pouch. Add diced tomatoes Add shredduce Add burger sauce SCHNITZEL/ TEXAS FRIED BURGER INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 1 tablespoon (15g) burger sauce 1 JW hamburger bun 1 cup (150g) AP Flour INSTRUCTIONS: Burger: Preheat your cast iron grill over medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place flour in a sheet tray or plate and coat the burger patty in the flour, making sure to cover all surfaces. Place the patty on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Place the bun heel on plate Add the patty with cheese on top Spread burger sauce over the top bun Finish with the top half of the bun. BUTTER BURGER INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 2 tablespoons (60g) unsalted butter, frozen 1 tablespoon (30g) burger sauce 1 leaf iceberg lettuce 2 slices tomato 1 tablespoon (30g) mayonnaise 1 slice American cheese 1 JW hamburger bun INSTRUCTIONS: Burger: Grate the frozen butter using a box grater. In a large mixing bowl, combine the ground beef, grated butter, salt, and pepper. Use your hands to mix the ingredients together until the butter is evenly distributed throughout the meat. Shape into a patty, about 1/2 inch thick. Preheat a skillet or griddle over medium-high heat. Once the skillet is hot, add the patties to the skillet and cook for about 2-3 minutes per side, or until they're browned. After flipping the patties, add 1/2 tablespoon of butter to the skillet on top of each patty. Allow the butter to melt and seep into the meat as the patties continue to cook for an additional 2-3 minutes per side, or until they're cooked to your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Add the patty on top. Add tomato Add lettuce Spread the sauce on the top half of the bun. Finish with the top half of the bun. SLIDER INGREDIENTS: Burger: 3 oz (85g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt ½ cup (67g) white onion, sliced thinly 1 slice American cheese 3 pickles 1 slider bun INSTRUCTIONS: Burger: Preheat a griddle or large skillet over medium-high heat. Shape the patty into a small, ball, about 2-3 inches in diameter. Once the griddle or skillet is hot, place the patties on it Season each patty with salt and pepper. Use the back of the spatula to quickly press down the patty into a thin shape. Cook for about 2-3 minutes, or until browned on one side. Using a spatula, quickly flip the patties and sprinkle sliced onions on top of each patty. Cook for an additional 1-2 minutes. Pour beef broth on the griddle or skillet and quickly cover it with cheese and the top bun to create steam. Let the sliders steam for about 30 seconds to 1 minute. ASSEMBLY: Toast bun Place the bun heel on plate Add the patty on top. Finish with the top half of the bun. ELVIS BURGER: INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 banana, sliced lengthwise 1 tablespoon (16g) brown sugar 1 ½ tablespoon (25g) peanut butter 2 slices of bacon 1 slice American cheese 1 JW hamburger bun INSTRUCTIONS: Banana: To prepare the bananas for cooking, begin by peeling them. Cut each banana in half crosswise, and then slice each half lengthwise so that you have 4 pieces in total. Next, coat a large nonstick pan with cooking spray and place the banana pieces in the pan. Sprinkle the brown sugar on top of the bananas. Cook the bananas over medium heat for 5 minutes without flipping them. Once the 5 minutes are up, remove the pan from the heat and cover the top with lid. Let the bananas sit while you cook the burgers. Burger: Preheat your cast iron grill over medium-high heat. Weigh your portion of ground beef and shape into a patty. Season both sides of the patty with salt and pepper. Place the patties on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of cheese to each patty and let it melt. ASSEMBLY: Toast buns Place the bun heel on plate Add the patty on top. Add bananas Add bacon Spread peanut butter over top bun Finish with the top half of the bun. LUTHER BURGER INGREDIENTS: Burger: 6 oz (170g) 75/25 ground beef 1 teaspoon (3g) black pepper 1 teaspoon (3g) salt 1 slice American cheese 2 slices bacon, cooked 2 glazed doughnuts INSTRUCTIONS: Burger: Preheat your grill or skillet to medium-high heat. Shape beef into a patty. Season both sides of the patty with salt and pepper. Place the patty on the grill or skillet and cook for 3-4 minutes per side or until they reach your desired level of doneness. During the last minute of cooking, add a slice of American cheese to each patty and let it melt. While the patties are cooking, slice the glazed donuts in half horizontally. To Toast the donut halves on the grill or skillet until they are lightly browned. ASSEMBLY: Place the doughnut heel on plate Add the patty with melted cheese on top. Top with bacon Finish with the top half of the doughnut.

The ultimate challenge to prove that the most important aspect of cooking is technique... I hope. INGREDIENT Appetizer (Dipping Ramen Tasting): 1 package instant ramen Top Ramen 1 egg yolk 1 tablespoon (18g) butter 1/2 red onion, very thinly sliced ½ cup (15g) nori seaweed snack, lightly crushed 2 oz (57g) chorizo 2 tablespoon (32g) crushed pork rinds Meal (Country Style Ribs, Jalapeno Chimichurri): For The Country Style Ribs: 1.5 lbs (680g) boneless country style ribs 1 tablespoon (16g) Kosher salt ½ teaspoon fresh (2g) ground black pepper ½ (2g) garlic powder ½ teaspoon (.5g) cayenne powder 1 tablespoon (8g)( minced garlic ⅓ cup( 60g) unsalted butter, for basting 1 lemon, seared in the leftover fat then juiced on top while ribs are resting For The Pineapple Jalapeno Relish: 2 jalapenos, charred over a flame and peeled 1 can pineapple rings, cut pineapple fine dice 1 tablespoon (15g) pineapple juice 2 tsp (5g) minced garlic 1 tablespoon (14g) lemon juice 1 teaspoon (3g) freshly ground black pepper Salt to taste For Garnish: 1 bag Tao Kae Noi Nori Snacks 1 bag Pork rinds, crushed Cayenne Pepper Dessert (Peach Cake, orange granita, vanilla ice cream): 1 can sliced peaches in juice ½ cup (125g) light brown sugar ⅓ cup (75g) unsalted butter, melted ½ teaspoon (1.5g) ground cinnamon 1 ½ cups (225g) all purpose flour ⅔ cup (130g) white sugar 1 teaspoon (4g) baking powder ¾ teaspoon (5g) salt 1 large egg 1 cup (250ml) milk 1 tub vanilla ice cream, for topping 2 cup (545g) orange juice frozen (for granita) Dried apricots, finely chopped for topping INSTRUCTIONS: Appetizer (Dipping Ramen): In a medium saucepan add 1 ½ cups of water Once water is to a boil add your noodles and seasoning packet, making sure to stir and break up noodles, and cook for 4 minutes While noodles are cooking, add chorizo to a cold saute pan and cook slowly until fat is rendered and chorizo becomes slightly crispy Cut the ends off of an onion and slice in half. Thinly slice each half using a knife or mandolin Slice nori into thin threads using a knife, and crush chicharon into between two small mixing bowls Turn off the heat on noodles and add your egg yolk, stirring continuously to emulsify the yolk into the sauce. Once egg is emulsified, add butter to pan and continue to stir until the butter is melted and noodles become glossy Portion noodles into 4 individual ramekins and on a large plate place nori, chorizo, red onion, and chicharron into piles. Serve and enjoy. Meal (Country Style Ribs, Jalapeno Relish): Country Style Ribs: In a small mixing bowl combine salt, garlic powder, and cayenne. On a small baking tray, pat country style ribs dry and season with salt mixture Heat a saute pan over medium high heat and add vegetable oil. Heat until oil starts to smoke lightly Sear country ribs 2-3 minutes on each side Once both sides are seared, add butter into pan and baste ribs for 2-3 minutes, cut heat on pan, add garlic, and continue to baste for another 2-3 minutes Transfer ribs out of pan and spoon some sauce over ribs. Place the pan over medium to high heat being careful not to burn the garlic in the pan. Slice a lemon in half and sear half of the lemon in the pan for 2 minutes or until lemon has browned Squeeze lemon over pork, and crack black pepper over top of pork Serve with pineapple relish, nori chips, chicharron and enjoy Jalapeno Pineapple Chimi: Using a grill grate on your stove burner, char two jalapenos until they are completely blackened, once blackened, place into a covered quart container or into a small mixing bowl and covered with plastic wrap. Allow jalapenos to steam for 5-10 minutes Remove jalapenos from the container and using a paper towel remove the charred skin from the jalapenos. Once the skin is removed carefully remove the seeds and dice the jalapeno and place into a small bowl Separate pineapple rings and juice from the can, reserving juice for later Finely dice pineapples and add to bowl with jalapenos In the small mixing bowl with pineapple and jalapeno add your lemon juice, minced garlic, pineapple juice, salt, and black pepper. Stir to incorporate Dessert Peach Cake, Orange Granita, Vanilla Ice Cream) Peach Cake: Preheat your oven to 350°F (175°C) Drain 1 can of peaches and slice the peaches in half lengthwise In a medium bowl mix brown sugar, 2 tablespoon melted butter, and cinnamon. In a 9 inch round baking pan coated with cooking spray, spread out your sugar mix, then arrange your peaches on top of that In a separate bowl whisk together, flour, white sugar, baking powder and salt until combined; then whisk in egg, milk, and remaining butter Pour mixture over peaches and bake for 35-40 minutes, cool 10 minutes before inverting onto a baking sheet topped with a wire rack Once the cake has cooled completely cut 4 circles using a 4 inch ring mold Orange Granita: Pour two cups of orange juice into freezer safe container and place into freezer for 4 hours Once juice has completely frozen, scrape the granita using a fork Serve and Enjoy ASSEMBLY: Ramen: In four 3oz ramekins equally divide cooked ramen, top with nori chiffonade On a separate round plate with ramekins surrounding, place piles of nori, red onion, chicharron, and chorizo Ribs: On a round plate, place ribs off center and at a 45 degree angle Add a small spoonful of pineapple jalapeno relish on the side closest to center of the plate Place broken up nori chips, standing up around the relish Stand a large piece of chicharron on the side of pork closest to the edge of the plate Dust the outside edge of the pork with cayenne going all the way down the plate Peach Cake: Place round of cake onto plate Place scoop on ice cream on top of cake Place Apricots on top of ice cream Place granita around 1 half of the cake

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: 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 Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs 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. 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: Heat olive oil in a medium sized pot, over medium heat, 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. Simmer for 10- 15 minutes, and remove the thyme Turn the heat off and, add the Parmigiano Reggiano while stirring to incorporate fully. Reduce and season to taste. Untraditional Korean Chicken Parm: Breading: Method: 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 Set up three shallow bowls; one with flour, one with water and eggs beaten together, and one with panko bread crumbs 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. 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: 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. Stir the sauce using a whisk to incorporate, and bring the sauce to a boil. Reduce the heat to a simmer and cook until for 11 minutes, the sauce will become glossy and thick. Take the pan off of the heat and stir the garlic in using a whisk, and let cool. Before the sauce is completely cooled, strain through a mesh strainer into a bowl large enough to toss the chicken in. Add honey and stir until well combined. Gochujang Tomato Sauce: 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, Cook until the sauce reduces and will stick to the back of a spoon.

McDonald’s serves breakfast 24/7, but I still bet you will still prefer my recipe any day of the week. Ring Mold I Use: https://amzn.to/3Alv6tp INGREDIENTS: McGriddle: Buns: Maple Syrup Balls: 1 cup (250ml) maple syrup, plus more for brushing finished McGriddy cakes McGriddle Cakes: 1 ½ cup (225g) all-purpose flour 2 teaspoon (9g) baking powder 1 tablespoon (14g) sugar 2 ½ teaspoon (5g) salt 1 egg 1 ¾ cup (410mL) milk or 3 ½ tablespoon (39g) melted butter Gochujang Maple Breakfast Sausage: ½ pound (230g) pork belly 1 pound (455g) pork butt (alternatively 1 pound (455g) ground pork) 4 cloves garlic grated 1 tablespoon (20g) maple syrup 1 tablespoon (12g) light brown sugar 3 tablespoons (7g) finely chopped fresh sage 1 ½ tablespoons (4g) finely chopped fresh thyme 1 ½ tablespoons (4g) finely chopped fresh marjoram 2 ½ teaspoons (6g) kosher salt 1 teaspoon (3g) black pepper 1 teaspoon (4g) crushed red pepper flakes 1 tablespoon (17g) gochujang 1 teaspoon (2g) smoked paprika ½ teaspoon (1g) onion powder ½ teaspoon (1g) fennel powder Folded Egg: 3 large eggs 1 slice pepper jack cheese 2 tablespoons (23g) vegetable oil 1 pinch kosher salt Cheese: 1 slice American Cheese Hashbrowns: 2 pounds (900g) russet potatoes, peeled and grated 2 quart (2 liters) water 3 ½ quart (3.3 liters) duck fat 2 tablespoon (11g) potato starch Salt to taste Assembly: 1 Folded Egg 1 sausage patties 1 slice American cheese 1 slice pepper jack cheese 2 McGriddy buns Hash browns INSTRUCTIONS: Maple Syrup Balls: In a small saucepan, bring maple syrup to a simmer until it reaches 255F. 10-15 minutes. Pour the mixture onto a parchment paper lined baking sheet. Spread out evenly. Let cool at room temperature. Once cool, cut the maple syrup into little pieces and roll the maple syrup into balls and put to the side for later. McGriddle Cakes: In a medium bowl, combine all-purpose flour, baking powder, sugar, and salt. Whisk together. While whisking, add in whole milk, an egg, and melted butter. Mix until combined. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Once butter begins to bubble, add in 3 Tbsp of batter. Sprinkle in 4-6 maple syrup balls and poke into batter cooking for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Rinse and repeat with remaining batter. Sausage: Place the ground pork, garlic, maple syrup, gochujang, brown sugar, sage, thyme, marjoram, salt, pepper, pepper flakes, onion powder, fennel powder, and paprika in a large bowl. Mix until combined. Cover with plastic wrap and place in the fridge for at least one hour. Overnight is best if you have the time. Portion the sausage into 12 (2.5oz) equal pieces and form into patties. Finish by cooking the sausage over medium heat on a cold griddle or pan until the sausage is crispy and browned. Folded Egg: Combine all ingredients in a bowl and whisk until homogenous Heat the pan over medium heat, dip a folded paper towel in the oil, and apply some of it to the pan. Put a drop of the egg mixture in the pan to see if the pan is hot. When you hear a sizzling sound, the pan is ready. Pour a thin layer of the egg mixture into the pan, quickly tilting the pan so that the egg mixture coats the entire cooking surface. When the egg mixture starts to cook add a square of pepper jack cheese in the center of the pan. After the bottom of the egg has set but is still soft on top, start folding the egg into a square shape from one side to the other, starting from the far side of the pan and fold toward the pan handle. When egg has cooked, flip the egg onto the back side to cook through Hashbrowns: In a medium sauce pot, add duck fat and heat until melted. Set aside until cooled. Peel potato and on the grate potato on the largest shredding holes Add the potato shreds to a bowl of water to rinse starch off. Strain potatoes from water, using a towel to squeeze excess water from potatoes. In a bowl combine potatoes, salt and potato starch. Add potatoes to the pot of duck fat and place over medium heat. When the duck fat starts to bubble turn off the heat, and let sit for 2 minutes. Strain the potatoes and reserve duck fat for the frying process. After the potatoes have cooled, use your hand to scoop ½ cup potatoes and form into 3 inch round, 4 inch wide and ¼ inch tall patties. Place the formed patties on to a parchment or silicone lined baking sheet on a tray. Place potatoes in the freezer for at least 2 hours. While potatoes are freezing preheat 3 ½ quarts of duck fat in a large heavy bottomed or Dutch oven to 375°F Remove potato patties from freezer and immediately add 1 to 2 patties to hot oil using a strainer or slotted spoon, and cook until golden brown and crispy Using a slotted spoon or strainer remove the cooked patties from the oil and transfer to a cooling rack and season with salt to taste McGriddle Assembly: Place the griddle back over the pan and place a slice of cheddar cheese and pepper jack cheese on the bottom bun and let it melt. To serve, top the cheese/bottom bun with sausage followed by the hashbrown, egg and the top bun which has been brushed with maple syrup.

My favorite chili garlic noodles, with an ~optional~ homemade noodle recipe. Have a great day pal. Air Fryer I Use: https://amzn.to/419Yo9P INGREDIENTS: Homemade Thick Noodles: 2 medium yukon gold potatoes, peeled and quartered 1.5 cups (250g) potato starch ½ cup (75g)corn starch 3/4 cup (175mL) room temp water, 2.5 qt (2.2L) water, plus more for boiling noodles Other Noodle Options: Lo Mein Noodles Flat Rice Noodles Chow Mein Noodles Chili Garlic Sauce 1: 4 cloves garlic 2 green onion, finely chopped 1.5 tablespoons (12g) gochugaru 1.5 teaspoons crushed (7g) red pepper ½ teaspoon (3g) sugar 1.5 tablespoon (22g) dark soy sauce 1 tablespoon (17g) regular soy sauce 1 tablespoon(17g) chinese black vinegar ½ teaspoon (3g) MSG 2 teaspoon (10g) sesame seeds, lightly ground 1/3 cup (75g) vegetable oil Chili Garlic Sauce Option 2: 1 tablespoons (18g) gochujang 3 tablespoons (37g) sriracha 3 tablespoons (50g) soy sauce 1 tablespoons (17g) dark brown sugar 4 tablespoons (75g) tahini 3 cloves garlic, finely chopped 1 teaspoon toasted (7g) sesame oil 1 teaspoon (3g) finely ground sichuan peppercorns 2.5 tablespoons water Chili Garlic Sauce Option 3: 1 cup (26g) korean chilies 4 green onions 15 cloves garlic 3 inch knob ginger, peeled 1 cup (240ml) water 1 cup (240ml) vinegar 1 cup (240ml) fish sauce 1/2 cup (105g) vegetable oil ½ cup (100g) white sugar Garnish Options: Toasted sesame seeds Green onion, thinly sliced Gochugaru INSTRUCTIONS: Homemade Thick Noodles: Add water to a large sauce pot and bring it to a boil. Put the potatoes into the pot, and cook the potatoes until tender. Mash the potatoes as finely as possible with a potato ricer. Mix corn starch, potato starch, and room temperature water together until combined and work the dough until it is smooth, approx. 2 minutes. With a knife, divide into 16 pieces, roll each piece into 6 inch long pieces. In a large pot, bring water to a boil, and add the noodles in. Be sure to be gentle as the noodles are delicate before they are cooked. When the noodles begin to float, notice the change in color and texture. They will swell, so be sure to stir the water to keep them from sticking. Test a noodle, by tasting it, once it is clear/opaque. When the noodles have finished cooking, strain and toss in sauce. Chili Garlic Sauce 1: In a small sauce pot or sauté pan, heat vegetable oil until it is very hot. Combine all ingredients except oil in a large heat proof bowl. Once the oil is hot, around 300-350 Fahrenheit. Pour your hot oil into that bowl and mix. Allow to sit for 5 minutes before tossing noodles. Chili Garlic Sauce Option 2: In a large bowl, add all the the ingredients and mix until well combined Reserve sauce until you are ready to toss in your noodles. Chili Garlic Sauce Option 3: In a medium sized sauce pot, combine all of ingredients, except oil, and bring it to a boil Reduce to a simmer, and place a cartouche, or lid over the pot. Cook for 10 minutes or until everything is soft. Strain the mixture, reserving the liquid, into a blender Starting on the low setting, begin to blend the mixture. Use the reserved liquid to loosen the mixture, until it begins to move freely. Then blend on high to a purée. In the blender, pour a small stream of oil into the mixture to emulsify. Pour the finished sauce in a bowl that will be used to toss the noodles.

I said I’d never use an air fryer, hopefully we’ll find out why today. Air Fryer I Use: https://amzn.to/419Yo9P INGREDIENTS: ROUND ONE Smooshed Potatoes: 2 pounds (1.8kg) Yukon gold potatoes (small) 3 cloves of garlic, smashed 3 large sprigs of thyme Flakey or kosher salt for seasoning ¼ cup (60mL) avocado oil or vegetable oil for drizzling 2 sprigs of Parsley, chopped finely for garnish Air Fryer Potatoes: 2 pounds (1.8kg) Yukon gold potatoes 3 cloves of garlic, smashed whole 3 large sprigs of thyme 3 tablespoons (33g) olive oil 2 sprigs, parsley chopped finely for garnish Flaky salt or kosher salt for seasoning ROUND TWO Grilled Salmon: 2-6 oz (170g) salmon skin on 1 tablespoon (33g) olive oil 1 teaspoon (4g) garlic powder ½ teaspoon (2g) paprika ½ teaspoon (2g) black pepper, grounded 2 teaspoon (8g) kosher salt Salt and pepper to taste Lemon wedges for serving Tartar sauce for serving Popular Air Fried Salmon 2-6 oz (170g) salmon with skin on 1 tablespoon (33g) olive oil 1 teaspoon (4g) garlic powder ½ teaspoon (2g) paprika ½ teaspoon (2g) black pepper, grounded 1 teaspoon (4g) kosher salt Salt and pepper to taste Lemon wedges for serving Tartar sauce for serving Tartar Sauce: 1 cup (220g) mayonnaise 1 shallot, finely diced 2 tablespoon (44g) sweet relish 1 ½ tablespoon (23g) capers, chopped 2 teaspoon (7g) fresh dill, finely chopped 1 teaspoon (5g) Worcestershire sauce ½ teaspoon (3g) Dijon mustard Salt and black pepper to taste ROUND THREE Korean Fried Chicken Wings: 2 pounds (900g) chicken wings, separated or drumsticks 2 teaspoons (6g) kosher salt 1 tablespoon (8g) grated ginger Fresh cracked pepper 1 cup (165g) potato starch or cornstarch 2.5-3 quarts vegetable or Canola oil, for frying Air Fryer Chicken Wings: 2 pounds (900g) chicken wings, separated or drumsticks 2 teaspoons (6g) salt 1 tablespoon (8g) grated ginger Fresh cracked pepper ½ cup (80g) potato starch or cornstarch 1 tablespoon on vegetable oil Sauce: 1/4 cup (85g) gochujang 3 tablespoons (45g) ketchup 2 tablespoons (33g) mirin 2 tablespoons (30g) dark soy sauce 2 tablespoons (42g) honey 2 tablespoon (30g) light brown sugar 3 cloves grated garlic 1 ½ tablespoons (24g) rice wine vinegar INSTRUCTIONS: ROUND ONE Smooshed Potatoes: In a large pot, fill with water and place over high heat. Wash potatoes and place in a pot of boiling water. Generously salt the water. It should be as salty as a potato chip. Once potato is added, reduce to a simmer over medium heat and simmer for 20 minutes or until they are fork tender. Once cooked, remove from heat and strain through a colander Place potatoes on a baking sheet in a single layer. Using the flat bottom of a cup squish the potatoes down until they are about ½ inch thick. Place the potatoes the refrigerator overnight, uncovered. On a cutting board, smash garlic until you release the cloves. Place cloves skin on in a bowl and add thyme leaves. Drizzle with olive oil and stir until everything is coated. Place potatoes from the refrigerator onto a sheet tray and pour over the olive oil mixture making sure it is evenly dispersed. Place a sheet tray in an oven preheated to 425F and cook for 30-35 minutes or until the flat sides are crispy and brown. Garnish with chopped parsley Air Fryer Potatoes: Dice 2 pounds of potatoes leaving the skin on. Place them into the air fryer basket Pick the leaves off the stem of 1 large sprig of thyme, and finely chop your thyme. Smash 3 cloves of garlic and add to potatoes. Lightly coat 2 pounds of Yukon gold potatoes with olive oil, thyme, and add potatoes to your air fryer. Cook at 375F degrees for 10 minutes. After 10 minutes, remove the basket and shake the basket to stir the potatoes. Place the basket back in the airfryer for another 10 minutes. The potatoes should begin to brown on the edges and will be cooked though. Garnish with chopped parsley ROUND TWO Sauce Method: Combine mayonnaise, Worcestershire sauce, Dijon mustard, and sweet relish into a small mixing bowl. Finely dice shallot, then chop capers and dill. Add those to a mixing bowl with the mayonnaise mixture. Season with salt and pepper to taste and mix well Grilled Salmon: Place binchotan grill briquettes in a grill chimney over an open fire to heat coals until the are red hot. In a yakitori style grill, place preheated white-hot binchotan (charcoal) in the bottom. Place the coal on one side of your grill to high heat, and the other side to be low or completely off. Combine dry ingredients and olive oil into a small mixing bowl Brush flesh side of salmon with olive oil mixture, season skin side with salt Grill skin side down until skin is crispy and browned, 3-4 minutes Carefully flip salmon so the flesh side is on the grill. Continue to cook for an additional 6-7 minutes or until salmon reaches desired doneness. Airfryer Salmon: Preheat the air fryer to 400F Combine dry ingredients and olive oil, and brush mixture on to salmon Cook salmon in the fryer basket, skin side down for 15 minutes ROUND THREE Korean Fried Chicken Wings: Sauce Method: In a small container, whisk together gochujang, ketchup, mirin, soy sauce, honey, and brown sugar. Toss into a saucepan over medium heat while stirring occasionally until sugar has melted. Reach a gentle simmer. Let simmer and reduce for 4-5 minutes. Mix in grated garlic. Pour into a separate container and whisk in rice vinegar. Korean Style Fried Chicken Method: Place wings into a bowl and season with kosher salt, fresh cracked black pepper and grated ginger. Toss to combine. Wrap and cure in the fridge for 1 hour to overnight. Dab the wings with a paper towel. Add back to the bowl with potato starch and toss to coat generously. Fill a heavy bottom pot with canola oil and heat to 350°F. Fry all the wings in batches until light golden in color. 3-4 minutes. Place on a wire rack to cool. Rinse and repeat with remaining chicken. Reheat oil to 375°F and fry wings in batches a second time until golden brown. 4-5 minutes. Drain on a wire rack. Place wings into a bowl and coat generously with sauce before serving. Top with sesame seeds and cilantro. Air Fried Korean Chicken Wings: Combine salt, pepper, and cornstarch in a large mixing bowl Add wings to mixing bowl and coat wings in cornstarch mix, shaking off excess cornstarch Add wings to the air fryer and cook at 380°F for 20 minutes. Flip wings halfway through cooking. When the wings have finished, toss wings and sauce into mixing bowl ensuring an even coating