Off The Menu With Chef Wendy Zeng

Chef Wendy Zeng, owner of Drizzle Catering and Chopped 420 winner recently did a collaboration with THC DESIGN. She decided to pair THC Design’s Garlic Cocktail strain with her K.F.C. (Korean Fried Chicken) recipe. Garlic Cocktail is an indica-dominant cross of GMO and Mimosa, with earthy notes of clove and anise and an orange-tangerine-citrus finish. Its dominant terpenes are β-Caryophyllene, Limonene, and β-Myrcene. Our unique pheno comes from seeds we popped from Uprising Seed So.

Full recipe below:

KOREAN FRIED CHICKEN

Double Fried Chicken Ingredients:
1 lb chicken wings, preferably drumettes and wingettes
1 tbsp shaoxing rice wine or sake
Salt
1 tsp ground white pepper
1 tbsp Garlic powder
1 tsp Ginger powder
1/2 cup potato starch
½ cup corn starch
oil, for deep-frying
white sesame, for garnishing

Sauce Ingredients:
Garlic
Ginger
Soy paste
Sweet chili sauce
Korean gojuchang red pepper paste
Honey

Clean and pat dry chicken wings. Place them in a large bowl with garlic powder, ginger powder, shaoxing wine, white pepper, and salt . Rub into the pieces to make sure they’re well coated. Chill in the fridge for 1 hr or overnight.

In a separate large bowl, combine potato starch and cornstarch, and mix well. Toss in the chicken pieces, turning them over several times until they’re well and fully coated.

Heat up oil in a deep fryer or dutch oven to 350 – 375 ̊F. Fry the chicken pieces in small batches to prevent overcrowding. Remove with a slotted spoon and spread fried chicken on a wire rack set over a tray. Repeat until all the chicken pieces are fried.
Repeat the same steps for the second deep-fry. Fry for about 2 – 3 minutes per batch. Once the chicken pieces have turned a deep golden brown, take out and spread on the wire rack.

Combine all sauce ingredients in a small food processor and pureé until smooth. Toss double-fried wings in sauce until coated. Sprinkle sesame on top for garnish.

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