Korean Fried Chicken Mac n Cheese

Recipe by Anthony Jung CEC

3 Lbs Barilla Elbows
¼ cup Canola oil
4 oz Onions, chopped
4 oz Butter
4 oz Flour
¾ gal Half and half
2 tbsp Kosher salt
1 tsp White pepper, ground
24 oz White cheddar cheese, shredded
2 lbs Chicken breast, cut into chunks
2 cups Cornstarch
2 cups Flour
1 tbsp Kosher salt
4 each Eggs, whisked
1 tbsp Canola oil
¼ cup Sesame seed oil
1 cup Water
½ cup Sugar
¼ cup Ginger, chopped
4 cups Gochujang (Korean chili paste)
¼ cup Sesame seeds
2 tbsp Low sodium soy sauce
2 oz White Cheddar, shredded
2 oz Yellow Cheddar, shredded
2 oz Scallions, bias cut
Instructions

Blanching method:

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Add pasta to boiling salted water and blanch for 45 seconds
  3. Drain pasta and combine with sauce

NOTE:

If cooking for immediate service add 30 seconds additional cook time

Sauce method (64oz sauce 64oz pasta):

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Bring your sauce to a simmer and add 1 cup of water for every 32oz of sauce
  3. 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

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 4 oz pasta with 8 oz sauce
  3. Add the contents to a 7″ round aluminum tin

4. Cook covered for 9 min (1.5x through the oven)

9″ round aluminum tin

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 6 oz pasta with 12 oz sauce
  3. Add the contents to a 7″ round aluminum tin
  4. Cook covered for 9 min (1.5x through the oven)

Steamer Method:

Full hotel pan (2 inch deep )

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 40 oz of pasta and 80 of sauce in full hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Half pan (2 inch deep)

  1. Thaw/Slack pasta on sheet trays in a single layer for at least 1 hour
  2. Combine 20 oz of pasta and 40 of sauce in a half hotel pan and cover tightly with plastic wrap and foil
  3. Steam for 17 minutes on full steam

Microwave Method:

  1. Thaw/Slack the pasta on sheet trays in a single later for at least 1 hour
  2. Add 7 oz of pasta and 7 oz of sauce a long with 1/4 cup of water and mix.
  3. Cover with plastic wrap and microwave on high for 2 minutes
  4. Remove from microwave and carefully uncover, stir then cover again.
  5. Microwave on high for an additional 1 minute.
  6. Remove from microwave and transfer to serving dish or delivery packaging
  1. Cook elbows according to the instructions on the box.
  2. In a large pot, over medium heat, add canola oil, onions, and butter. Sweat onions until translucent.
  3. Add flour and cook slightly. While whisking add half and half, white pepper, kosher salt, and white cheddar cheese bring to a simmer. Reserve.
  4. Combine cornstarch, flour, and kosher salt. Dredge the chicken, then add to the whisked eggs and then back again into the dredge. Reserve.
  5. In a deep fryer set to 350F, fry dredged chicken until internal temperature reaches 165F.
  6. In a large pot over medium heat, add canola oil, sesame seed oil and ginger. Sweat until ginger is fragrant.
  7. Add water, sugar, gochujang and simmer for about 5 minutes. Reserve.
  8. Add sauce to the reserved fried chicken.
  9. Combine cooked elbows and cheese sauce. Add to a hotel pan and top with Korean fried chicken.
  10. Lastly, add white and yellow cheddar and bake in a 350F combi oven until cheese is golden brown and internal temperature reaches 165F.
  11. Garnish with scallions.