Focus Foodie: Chunky Cheese, Fried Chips Chicken Bao

Cook along with Boogie writer/director Eddie Huang and star Taylor Takahashi

Mar 26, 2021

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.

Cook along with Eddie Huang and Taylor Takahashi in the premiere episode of What's Cooking

INGREDIENTS

For Brined Chicken

2 cups WaterJuice of 1 Lemon2 Tbsp Honey2 Cloves Garlic, minced1 tsp Thyme1 Bay Leaf1 Tbsp salt1 lb Boneless Chicken Thighs

For Frying

2 cups Cheese flavored puffed corn snack1 cup Cheese Power1 lb Brined Boneless Chicken Thighs (see above)2 Egg whites2 Tbsp Potato or Corn Starch2 cups Vegetable Oil for frying3 cups Flour

For Bao Sandwich

Bao bunsGarlic Aioli or Garlic PasteCilantro

For Coleslaw

2 - 32 oz. bottles Apple Cider Vinegar1 head of Red Cabbage, sliced thinly1 cup shredded Carrots6 Jalapeños, sliced1 cup sliced Onion2 cups Sugar¼ cup Salt6 cloves Garlic, smashed

DIRECTIONS

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 boilAdd 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 slurryCut Brined Chicken Thighs in half and pound them to about ½ inch thickHeat oilSteam Bao bunsDredge 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 bunsAdd fried chicken to Bao buns, sprinkle with cheese powder and top with coleslaw and garnish with cilantro.

Enjoy!