


Michael Israel
Corporate Executive Chef
Arby’s
Korean Fire Chicken Taquitos
Recipe courtesy of Michael Israel
Sponsor: Custom Culinary
Servings: 10
Ingredients
Sweet and Spicy Korean Chicken (Yield 1 ½ lb):
- 1 1/2 oz minced garlic
- ½ oz minced ginger
- 4 oz minced serrano chiles
- 10 oz Custom Culinary® Korean-Style Sweet Heat Sauce
- 1 Tbsp Custom Culinary® True Foundations™ Liquid Chicken Stock Concentrate
- 2 lb chicken tenders
Taquitos (Yield 40):
- 1 1/2 lb Sweet and Spicy Korean Chicken
- 2 oz minced cilantro
- 6 oz sliced green onions
- 6 oz minced serrano chiles
- 1 lb mozzarella cheese, shredded
- 5 oz Custom Culinary® Korean-Style Sweet Heat Sauce
- 2 Tbsp Custom Culinary® True Foundations™ Liquid Chicken Stock Concentrate
- 40 6-in yellow corn tortillas
Kimchi Salsa (Yield 30 oz):
- 10 oz fresh tomatillos, husked
- 10 oz spicy kimchi, drained
- 1 oz minced serrano chiles
- 1 Tbsp cilantro leaves
- 10 oz Custom Culinary® Korean-Style Sweet Heat Sauce
- ½ tsp salt
- 2 Tbsp fresh lime juice
Korean Fire Chicken Taquitos:
- 4 Taquitos
- 3 oz shredded mozzarella cheese
- 2 oz Custom Culinary® Korean-Style Sweet Heat Sauce
- 3 oz Kimchi Salsa
- 1 tsp minced serrano chiles
- 1 tsp sliced green onions
- 1 tsp minced cilantro
Directions
Sweet and Spicy Korean Chicken:
- In a large bowl, combine the garlic, ginger, chiles, Korean sauce and chicken base. Mix to combine thoroughly.
- Add the chicken tenders, mix and refrigerate for 12–24 hours.
- Cook the chicken tenders over medium-high heat on a flat grill, until deeply caramelized and cooked throughout.
- Refrigerate the chicken tenders. Tear them by hand into ½-in pieces and reserve for the taquito filling.
Taquitos:
- In a large bowl, combine the chicken, cilantro, onions, chiles, mozzarella, Korean sauce and chicken base. Using a rubber spatula, mix until the ingredients are evenly incorporated.
- In a dry pan or on a flat grill, gently heat a tortilla until pliable. Place it on a clean work surface and fill the tortilla with 1 1/2 oz of the chicken mix. Roll the taquito and use a toothpick to keep it closed. Repeat with the remaining tortillas and filling.
- Cover and refrigerate until service.
Kimchi Salsa:
- Blanch the tomatillos in boiling salted water until very soft, 7–10 minutes.
- Strain the tomatillos from the boiling water and shock them in ice water.
- Drain the tomatillos and pat dry.
- Place the tomatillos, kimchi, chiles, cilantro, Korean sauce, salt and lime juice into the jar of a blender and purée into a lightly chunky salsa.
- Cover and refrigerate until service.
Korean Fire Chicken Taquitos:
- Heat a deep fryer to 350°F.
- For each serving, fry the taquitos until golden brown and hot throughout, 3–4 minutes.
- Drain the taquitos and place them on a sizzle skillet in one even layer. Sprinkle with the mozzarella and drizzle the Korean sauce evenly over the taquitos. Broil until the cheese is melted.
- Spread the Kimchi Salsa in a circle onto a plate. Place 2 taquitos on top of the salsa, centered, and stack the other 2 taquitos on top in the opposite direction.
- Sprinkle the chiles, onions and cilantro over the taquitos.
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley