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The beloved Monica Geller from “Friends,” Courteney Cox, is delighting fans with her culinary skills in real life as she continues to share mouthwatering recipes on her Instagram account. In a recent culinary escapade, Courteney treated her followers to a delectable recipe for Korean fried chicken paired with croffles (yes, croissant waffles) and a zesty Korean coleslaw. This flavorful fusion is a guaranteed show-stopper, and your family and friends will undoubtedly love you for indulging them with this wholesome Korean chicken delight.
Courteney, always one to elevate her culinary game, was joined by a professional chef in a recipe video that guided viewers through the creation of this Korean-inspired feast. So, let’s dive into the tantalizing recipe!
Korean Fried Chicken and Croffles + Korean Coleslaw Recipe:
Ingredients:
Chicken Brine:
– 1000 ml Cold Water
– 4 tsp Soy Sauce
– 4 tsp Oyster Sauce
– 8 cloves Garlic
– 2 Scallions
– 4 Dry Chilies
– 4 tsp Salt
– 2 tsp Pepper
Chicken Dredge:
– 450 g All-Purpose Flour
– 115 g Potato Starch
– 110 g Corn Starch
– 3 tbsp Salt
– 1 tbsp Sugar
Soy-Garlic Chicken Sauce:
– 1 Onion
– 2 Scallions
– 3 Dry Chilies
– 2 heads Garlic
– 3 cups Water
– 1/2 cup Soy Sauce
– 2 tbsp Chinese Black Vinegar
– 2 tbsp Black Peppercorns
– 1/2 cup Sugar
– Oligo syrup – 4 tbsp
Korean Coleslaw:
– 1 cup Purple Cabbage
– 3 cups Cabbage
– 1/2 cup Shallot
– 1 cup Carrot
– 1/2 cup Sesame Leaf
– 1 tsp Celery Seeds
Dressing:
– 1/2 cup Mayo
– 1 tbsp White Vinegar
– 1/2 tbsp Apple Cider Vinegar
– 1 tbsp Sesame Oil
– 2 tsp Sugar
– Salt & Pepper to taste
Croffle:
– Croissant Dough
– 1 cup Brown Sugar
– 1/2 cup Milk
Preparations:
1. Start by adding your chicken to the brine and refrigerating it for a minimum of 4 hours, or better yet, overnight.
2. Next, prepare your chicken sauce. Heat a pot with a touch of light oil and sear the onion, scallion, dry chili, and garlic until deeply browned. Add cold water and bring it to a simmer. Incorporate Chinese vinegar, sugar, soy sauce, and peppercorns. Reduce the sauce by about 70%, strain it, and set it aside.
3. Remove the chicken from the brine and coat it with the dredge mixture, ensuring all sides are well-covered. Deep-fry the chicken in peanut oil at 325°F for 8-9 minutes, then let it rest on a rack for 10 minutes.
4. Fry the chicken again at 325°F for another 2 minutes and set it aside. Combine 1 cup of your chicken sauce with 4 tbsp of oligo syrup and reduce it until it becomes syrupy. Toss your fried chicken in this sauce to coat it.
5. Mix all the coleslaw dressing ingredients in a separate bowl until emulsified. In another bowl, add all the coleslaw vegetables. Add enough dressing to coat the vegetables, and season with salt and pepper.
6. Now, onto the croffles! Cut your croissant dough into 10 cm x 30 cm triangles. Roll them into croissant shapes and arrange them on a baking sheet. Place a pan of hot water at the bottom of the oven and position the croissants above it. Allow them to proof in the oven for about an hour, or until they double in size.
7. Once proofed, brush the croffles with milk, then roll them in brown sugar. Press them in the waffle maker for roughly 2 minutes, flipping and cooking for an additional 1-2 minutes.
With Courteney Cox’s culinary expertise and this delectable Korean chicken and croffles recipe, you’re sure to impress your loved ones with a memorable and scrumptious meal. So, gather your ingredients, channel your inner chef, and enjoy a delightful dining experience courtesy of this “Friends” star’s kitchen wizardry!