KOREAN FRIED CHICKEN MAC AND CHEESE

INGREDIENTS

• 3 lbs Barilla Elbows
• 1/4 cup canola oil
• 4 oz onions, chopped
• 4 oz butter
• 4oz flour
• 3/4 gal half and half
• 2 tbsp kosher salt
• 1 tsp white pepper, ground
• 24oz white cheddar cheese, shredded
• 2 lbs chicken breasts, cut into chunks
• 2 cups cornstarch
• 2 cups flour
• 1 tbsp Kosher salt
• 4 eggs, whisked
• 1 tbsp canola oil
• 1/4 cup sesame seed oil
• 1 cup water
• 1/2 cup sugar
• 1/4 cup ginger, chopped
• 4 cups Gochujang (Korean chili paste)
• 1/4 cup sesame seeds
• 2 tbsp low sodium soy sauce
• 2 oz white cheddar, shredded
• 2 oz yellow cheddar, shredded
• 2 oz scallions, bias cut

PREPARATION

1. Cook elbows according to the instructions on the box.
2. In a large pot, over medium heat, add canola oil, onions, and butter. Sweat onions until translucent.
3. Add flour and cook slightly. While whisking add half and half, white pepper, kosher salt, and white cheddar cheese. Bring to a simmer. Reserve
4. Combine cornstarch, flour, and kosher salt. Dredge the chicken, then add to the whisked eggs and then back again into the dredge.Reserve.
5. In a deep fryer, set to 350F, fry dredged chicken until internal temperature reaches 165F.
6. In a large pot over medium heat, add canola oil, sesame seed oil and ginger. Sweat until ginger is fragrant.
7. Add water, sugar, Gochujang and simmer for about 5 minutes. Reserve.
8. Add sauce to the reserved fried chicken.
9. Combine cooked elbows and cheese sauce. Add to a hotel pan and top with Korean fried chicken.
10. Lastly, add white and yellow cheddar and bake in a 350F combi oven until cheese is golden brown and internal temperature reaches 165F.
11. Garnish with scallions.