Welcome to the best restaurant in LA—aka Eddie Huang’s House. The Boogie writer/director is joined by star Taylor Takahashi on the premiere episode ofWhat’s Cooking as they prepare the most unforgettable Chunky Cheese, Fried Chips Chicken nestled in freshly steamed bao buns—all while dishing on the backstory of making Boogie.
Recreate the dish at home while watching Boogie, now available on demand and in theaters. See it today.
For Brined Chicken
- 2 cups Water
- Juice of 1 Lemon
- 2 Tbsp Honey
- 2 Cloves Garlic, minced
- 1 tsp Thyme
- 1 Bay Leaf
- 1 Tbsp salt
- 1 lb Boneless Chicken Thighs
- 2 cups Cheese flavored puffed corn snack
- 1 cup Cheese Power
- 1 lb Brined Boneless Chicken Thighs (see above)
- 2 Egg whites
- 2 Tbsp Potato or Corn Starch
- 2 cups Vegetable Oil for frying
- 3 cups Flour
For Bao Sandwich
- Bao buns
- Garlic Aioli or Garlic Paste
- 2 - 32 oz. bottles Apple Cider Vinegar
- 1 head of Red Cabbage, sliced thinly
- 1 cup shredded Carrots
- 6 Jalapeños, sliced
- 1 cup sliced Onion
- 2 cups Sugar
- ¼ cup Salt
- 6 cloves Garlic, smashed
- Place all Brined Chicken ingredients in a zip lock bag. Add Chicken Thighs. Marinate in the refrigerator 8 hours or overnight.
- Bring vinegar to a boil
- Add sugar, salt and garlic. Simmer for 5 minutes then remove from heat.
- Add cabbage, carrots, onion and sliced onion to a bowl. Pour over vinegar mixture and refrigerate for 45 minutes.
- Crush Cheese snacks
- Beat two egg whites with 2 Tbsp Potato Starch to make a slurry
- Cut Brined Chicken Thighs in half and pound them to about ½ inch thick
- Heat oil
- Steam Bao buns
- Dredge Brined Chicken Thighs in slurry then in cheese snack mixture. Fry until golden brown and cooked through, 3-5 minutes.
- Spread Aioli on the Bao buns
- Add fried chicken to Bao buns, sprinkle with cheese powder and top with coleslaw and garnish with cilantro.