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Michael Israel

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:

  1. In a large bowl, combine the garlic, ginger, chiles, Korean sauce and chicken base. Mix to combine thoroughly.
  2. Add the chicken tenders, mix and refrigerate for 12–24 hours.
  3. Cook the chicken tenders over medium-high heat on a flat grill, until deeply caramelized and cooked throughout.
  4. Refrigerate the chicken tenders. Tear them by hand into ½-in pieces and reserve for the taquito filling.

Taquitos:

  1. 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.
  2. 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.
  3. Cover and refrigerate until service.

Kimchi Salsa:

  1. Blanch the tomatillos in boiling salted water until very soft, 7–10 minutes.
  2. Strain the tomatillos from the boiling water and shock them in ice water.
  3. Drain the tomatillos and pat dry.
  4. 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.
  5. Cover and refrigerate until service.

Korean Fire Chicken Taquitos:

  1. Heat a deep fryer to 350°F.
  2. For each serving, fry the taquitos until golden brown and hot throughout, 3–4 minutes.
  3. 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.
  4. 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.
  5. Sprinkle the chiles, onions and cilantro over the taquitos.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author

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