It's a slow business day today, what with almost everyone doing their Easter activities.
Kind of bored. My wife is prepping some chicken wings for her Korean Spicy Wings.
Looking around the kitchen, peering into refrigerators and into cabinets, my attention is caught by some Korean marinated chicken breast, the container of sweet rice flour my wife is dredging the wings through, the deep fryer, and a bag of Frito's Chili Cheese corn chips that I had brought to snack on.
My wife just kind of sighs as she sees me eying these items after setting them out onto the work table, and moves out of my way, simply saying "clean everything when you finish playing."
I dump a handful of the chips into a bowl and crush them, mix in some of the mochiko, cut the marinated chicken into bite size pieces, dredge them through the chip/mochiko mix, and into the deep fryer. About 45 seconds (oil temp about 375 to 400F) to a deep golden brown then out of the oil to drain and cool.
First taste and.....it works!!
Crispy, crunchy, light Korean marinade flavor melded to the corn/chili cheese flavoring. A touch of sriracha as a dip.
These chicken chips will be appearing as a regular at the house. Now I just need a name for them......
Chicken breast - either hand cut or pounded down to 1/4 or less thickness.
Marinade: (this amount will marinade about 5 pounds of chicken)
3/4 cup natural brewed soy sauce
3/4 cup unsalted beef broth or water
1 small onion
1 small Nashi (Asian) pear or semi sweet apple
6 cloves garlic
1 inch fresh ginger
1/2 cup sugar, brown sugar, or honey
3 spring/green onion
2 teaspoons pure toasted sesame seed oil
1 tablespoon rice wine
1/2 teaspoon black pepper
Cut onion, pear/apple, and ginger into small pieces and place in blender with garlic and just enough water to blend into a smooth liquid.
Pour into medium mixing bowl.
Trim root and top 1/8 inch of green onion, rinse in cold water, and finely chop. Add to bowl.
Add all other ingredients. Mix well and let stand for at least fifteen minutes to allow flavors to develop.
Marinate meat for one to twenty four hours.