Nick Barr from Houlihan's in Prestonwood stops by Good Day to show you how to make Korean chicken with a special hot sauce.
Houlihan's Korean Chicken
Oil grill and Place (1) 7oz marinated chicken breast on the grill and cook for 1 minute. Turn 1/8th of a turn to make diamond marks and cook for another minute. Flip chicken and cook for 1-2 minutes. Turn 1/8th of a turn to make diamond marks and cook until done (approx. 1-2 minutes). Note: chicken should be cooked to an internal temperature of 165 degrees.
Meanwhile, cook 1 1/3 cup brown rice and 3oz. of green beans until hot. Warm .25oz, or 1 brush stroke, of Gochujang (Korean BBQ) sauce.
Paint one horizontal stripe of Gochujang sauce across the center of the plate. Mound cooked rice in the center of the plate. Stack green beans on top of rice and top with 4 TBL of pineapple relish. Place grilled chicken breast (whole) on top of the pineapple relish. With a pastry brush, dab the top of the chicken with the Gochujang sauce and sprinkle scallions.
Turn scale on and place mixing bowl on scale. Press the 'tare' or 'zero' button in order to zero-out the scale. Make sure scale is in the ounce/pound option.
One at a time, place each item in the mixing bowl to the correct weight. Once the correct weight is achieved for each item, zero-out the scale and move to the next item. This way, everything is weighed in the same mixing bowl and exact weights are achieved.
Note: the garlic and pepper flakes will be measured by volume.
Weigh the following ingredients in a mixing bowl:
17.6 oz. (wt) of Gochujang paste
4 oz. (wt) of chicken stock
4 oz. (wt) of soy sauce
2 oz. (wt) freshly squeezed lemon juice
4 oz. (wt) granulated sugar
1 tsp of garlic powder
2 tsp of crushed red pepper flakes
Once all items are in bowl, whisk until combined. Place in plastic container, cover and refrigerate until use.