Recipe by Anthony Jung CEC
1 tsp White pepper, ground
24 oz White cheddar cheese, shredded
2 lbs Chicken breast, cut into chunks
4 cups Gochujang (Korean chili paste)
2 tbsp Low sodium soy sauce
2 oz White Cheddar, shredded
2 oz Yellow Cheddar, shredded
Blanching method:
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Add pasta to boiling salted water and blanch for 45 seconds
- Drain pasta and combine with sauce
NOTE:
If cooking for immediate service add 30 seconds additional cook time
Sauce method (64oz sauce 64oz pasta):
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
- Add the slacked pasta and cook for 2 minutes and 30 seconds in the simmering sauce
Impinger oven (set to 500°F):
7″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 4 oz pasta with 8 oz sauce
- Add the contents to a 7″ round aluminum tin
4. Cook covered for 9 min (1.5x through the oven)
9″ round aluminum tin
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 6 oz pasta with 12 oz sauce
- Add the contents to a 7″ round aluminum tin
- Cook covered for 9 min (1.5x through the oven)
Steamer Method:
Full hotel pan (2 inch deep )
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Half pan (2 inch deep)
- Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
- Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
- Steam for 17 minutes on full steam
Microwave Method:
- Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
- Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
- Cover with plastic wrap and microwave on high for 2 minutes
- Remove from microwave and carefully uncover, stir then cover again.
- Microwave on high for an additional 1 minute.
- Remove from microwave and transfer to serving dish or delivery packaging
- Cook elbows according to the instructions on the box.
- In a large pot, over medium heat, add canola oil, onions, and butter. Sweat onions until translucent.
- Add flour and cook slightly. While whisking add half and half, white pepper, kosher salt, and white cheddar cheese bring to a simmer. Reserve.
- Combine cornstarch, flour, and kosher salt. Dredge the chicken, then add to the whisked eggs and then back again into the dredge. Reserve.
- In a deep fryer set to 350F, fry dredged chicken until internal temperature reaches 165F.
- In a large pot over medium heat, add canola oil, sesame seed oil and ginger. Sweat until ginger is fragrant.
- Add water, sugar, gochujang and simmer for about 5 minutes. Reserve.
- Add sauce to the reserved fried chicken.
- Combine cooked elbows and cheese sauce. Add to a hotel pan and top with Korean fried chicken.
- Lastly, add white and yellow cheddar and bake in a 350F combi oven until cheese is golden brown and internal temperature reaches 165F.
- Garnish with scallions.