I made some Asian dishes for Mom on Mother's Day.

Taiwanese popcorn chicken (tried with the airfryer but I didn't like the results, so just did deep fryer for the rest of them)-



Korean pork shoulder (I did this earlier in this thread)-



Crackling chicken (with the airfryer, very easy recipe. Used some quick dumpling sauce made of what you might expect)-




All of it:

Agreed, this looks great. That broth looks A+

I just remembered spending a month in the old country when I was 17 and they’d eat this like twice a week. It being summer they generally used whatever fresh beans they got out of the garden like wax beans etc.

I also remember this country style bread they’d serve with it. They’d go pick it up every morning. One day there late to the bakery and all they had left was this bread that had unbleached flour and other non flour additives, I think potato flour and small seeds. This was I guess similar to what they’d have before the fall of communism and normal white flour wasn’t available. That bread was the best bread I ever had and I only had it one time. I’m always amazed at how here we’ll pay a premium for the more rustic style bread but they considered the more boring bleached flour bread as the better one.

Holy crap @orange that pork shoulder and cracklings chicken look amazing.

Thanks! The crackling chicken is a super easy recipe if you have an air fryer- it's literally just chicken and salt and that's it. Remove the bone, pound the chicken flat a bit, and lay it on the air fryer for 18 minutes at 400 and you get this really crispy skin chicken that tastes great. Get some side sauce and these things are really tasty.

https://nomnompaleo.com/air-fryer-cracklin-chicken

orange - that pork shoulder looks amazing!


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Orange, do you marinate the popcorn chicken, and is there a special spice blend used in the dredge?

https://taiwaneseculture.org/2018/08...fryer-version/

We marinated the chicken overnight and used the above recipe. However, I didn't like the way the chicken cooked in the airfryer and we just deep fried the rest of it. There was a fair amount of other stuff in the marinade.

Made this the other night and can confirm that it's delicious and quick.
Did squash and peppers along with the tomatoes.




(Yes that's a mint leaf, and no, there wasn't mint in that chimmichurri. Kid wanted to "decorate")

Thanks! Is there a Taiwanese hot chicken, or does that defeat the purpose of the marinade and seasoned dredge?

Amazing what happens when you jump on the Karma Train. Just had a bag of freshly ground/gristed sprouted wheat flour. 100% organic with no leavening agents, fortified, heated up to 9000 degrees BS you find at the big box stores.

Looking to use it mainly for tortillas and artisan type breads. Any ideas?

Took a shot at Chef Sheldon Simeon's MOCHIKO CHICKEN, KOCHUJANG AIOLI, SU-MISO, KAKI MOCHI CRUMBLE

I’m an absolute expert at eating that dish. I spent this winter on maui and I ate there no less than 20 times. I’ve got a boat load of tin roof pictures if you’re interested. It’s easily the GOAT fast food restaurant. His fine dining restaurant was pretty great as well.

YES PLEASE!

I'd love to hear more about that place, do you live in Hawaii? I want to go try it in person now that I've tried to make it. I like Sheldon and his easy going vibe, seems like a really cool dude.

I think I overcooked the batch I posted pictures of a bit so in the next batches I didn't cook it as long so the crust was more golden. I couldn't eat all I made so I threw the leftovers in the fridge and I was stunned to find out the chicken stayed crispy. Normally fried chicken gets soggy after I throw it in the fridge but this was just as crispy as it was when I pulled it out of the fryer.

Not only did it stay crispy but it tasted even better cold, its the best cold chicken I've ever had and I love the fact it stays crispy (can you tell I like crispy food yet?). They flavors seem to really pop after sitting in the fridge for a while. I dare say it was better cold than hot out of the fryer

Sheldon was awesome on top chef I need to try this

I cant wait to see your version, I fried mine at 350 and am wondering if I should have lowered the temp since it was hard to get golden brown crust while making sure I thoroughly cooked the chicken. Perhaps the Mochiko flour browns quicker than regular or something?

Next time, I'm going to do a batch sous vide so its throughly cooked and I can just fry just long enough to crisp the batter

PS...plan on making a trip to your local asian market as all ingredients most likely wont be at your local grocery store

Making some REEYUBS this weekend, anyone have a good dry rub before I go find one?

Ian Knauer's Sticky Balsamic Ribs

Nice, thanks yim I'm up for an experiment. It will work perfect too, as I am going to a friends Sunday and can finish on his grill.

To me a rub has to have, paprika, brown sugar, salt, pepper, garlic powder. After that you can play around a bit.

Question what peoples take on a binder for rub like yellow mustard.

I work seasonally in Michigan and my GF had a travel nurse opportunity in Maui for 13 weeks so I kinda lived there for a bit. Tin Roof was my favorite place on the Island it’s far from the tourist bits and situated next to an auto parts store in a strip mall. The restaurant itself is maybe 100sqft of room for customers. People sit on benches outside and smash the food. Not ordering online is an absolute fish move.



Spicy mochiko chicken sandwich “animal style” so add pork belly chunks and a 6 minute egg.

$10. It’s the best $10 I’ve ever spent. Like you said crispy forever. Even the next day.



Fat chow funn. Awesome super thick noodles with crispy spam, pork belly, and green onions

$7



They do a rotating poke bowl this was spicy tuna and it was the ****.



Crispy sweet and sour pork. What you get from your local Chinese spot, but elite.


Saimin. It’s like Hawaiian ramen. They serve it dry with a cup of broth on the side so you can pour it over when you’re ready to eat. They also sell dry mein which I believe is saimin sans broth



This is the chicken. Skin cocktail at lineage (his fancy restaurant) you take a bite of the skin after you take a drink. Delicious.

I somehow don’t have a picture of the mochiko chicken. I did a search of my confirmation emails and I ate there 27 times in 100 days. Which simultaneously feels like a **** ton and not enough.

this is one i started with but upped the amount of heat spices and slightly backed off on the sugar, also not concerned about using two separate colors of pepper. i make big batches of it at a time and keep it in one of those larger bulk spice shaker containers.

not claiming it's competition quality but it sure is yummy

Nice pics Hoagie, thx

do you recall if the mochiko chicken was more golden brown than mine?

Yeah definitely. Yours looked a tad overdone but as you noted, you adjusted on the fly. The key to good mochiko though is excellent crunch and a bit of chewiness to the crust. It takes some jaw work to get that stuff down the hatch.

Step 1: Garlic, brown sugar, balsamic, s&p, cayenne, rosemary




Step 2: