|
Little DippersServings: 3 sliders and 7 ounces of queso -- Yield: 24 servings A trio of fried chicken sliders on King’s Hawaiian® bread filled with caramelized Maui onions, ancho honey, and chipotle-cilantro mayo, served with green chile queso for dipping. Buns, Lunch & Dinner, Parties & Catering, Snacks & Shareables, Dine In, Travel Friendly |
Ingredients72 each 1.5 ounce boneless, skinless chicken thighs (2"–3" portions) 4 qt Seasoned Flour (subrecipe) 4 qt Beer Batter (subrecipe) 72 each King’s Hawaiian Original Slider Buns 1 ½ c Liquid butter or margarine 4 ½ c Chipotle-Cilantro Mayo (subrecipe) 6 c Cilantro sprigs, minimal stems, clusters of 2–3 leaves 2 ¼ c Ancho Honey (subrecipe) 4 ½ c Caramelized Maui Onions (subrecipe) 5 ¼ qt Green Chile Queso (subrecipe) 1 ½ c Green Chile Pico de Gallo (subrecipe) 3 tsp Cilantro, chiffonade, for garnish
|
Build It!Prepare each trio to order as follows:Dredge 3 chicken thigh portions in Seasoned Flour, then Beer Batter, then Seasoned Flour again. Fry in a 350°F fryer for 3 to 4 minutes until golden brown and thoroughly cooked. Remove chicken from fryer and allow to drain.
Meanwhile, brush the inside cut portions of 3 buns with 1⁄3 tablespoon each liquid butter or margarine. Place on a 350°F flattop and toast for 2 minutes. Remove and set on a cutting board.
Spread ½ tablespoon Chipotle-Cilantro Mayo on each toasted bun half and cover each bottom portion with approximately 6 cilantro sprigs.
Place a chicken thigh on each prepared bottom bun, drizzle each with 1 ½ teaspoons Ancho Honey, and top with 1 tablespoon Caramelized Maui Onions. Place top bun and press gently to bring sliders together.
Ladle 7 ounces of Green Chile Queso into a cup and top with 1 tablespoon Green Chile Pico de Gallo and ⅛ teaspoon cilantro. Serve alongside sliders for dipping.
Chipotle-Cilantro Mayo - Servings:
- 3 tablespoons
- Yield:
- 24 servings
2 ¾ c Mayonnaise 1 ½ c Chipotle purée 8 tsp Fresh lime juice 4 tsp Cilantro, chiffonade 1 tsp Kosher salt - Place all ingredients in a mixing bowl and whisk to combine.
- Transfer to a storage container and hold chilled for service.
Seasoned Flour- Servings:
- as needed for fried chicken
- Yield:
- approx. 4½ quarts
4 ½ qt Self-rising flour 4 tbsp Iodized salt 4 tsp Cayenne pepper 2 tsp Coarse black pepper 2 tsp Onion powder 2 tsp Garlic powder - Place all ingredients in a large mixing bowl and whisk to combine.
- Transfer to ⅙th pans and hold at room temperature for serving.
Beer Batter- Servings:
- as needed for fried chicken
- Yield:
- approx. 4½ quarts
48 oz Seasoned Flour (see previous subrecipe) 7 c Beer 7 c Club soda - Place all ingredients in a mixing bowl and whisk to combine.
- Place in ⅙th pans and store chilled until service.
- Whisk as needed at time of service to keep well combined.
Ancho Honey- Servings:
- 1½ tablespoons
- Yield:
- 24 servings
2 ¼ c Honey ¼ c Ancho chile powder - Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature in a squeeze bottle.
Caramelized Maui Onions - Servings:
- 3 tablespoons
- Yield:
- 24 servings
2 lb Yellow onions, skin and stems removed, julienned ½ c Liquid butter or margarine 2 c Green onions, stems removed, sliced ¼" on slight bias 2 tsp Kosher salt 2 tsp Coarse black pepper - Place a sauté pan over high heat. Add sliced yellow onions and liquid butter. Sauté 10 minutes until amber in color.
- Add sliced green onions, salt, and pepper and toss to combine.
- Remove from heat and spread on a sheet tray, placing in cooler to chill. Transfer to a storage container and hold warm or cold on the line for service.
Green Chile Queso- Servings:
- 7 ounces
- Yield:
- 24 servings
6 ⅔ lb Golden velvet processed cheese, cut into 2" cubes 1 ⅓ lb Pepper jack cheese, shredded ⅔ c Yellow onions, ¼" diced 4 c Whole milk 5 ⅓ tbsp Chipotle purée 5 ⅓ tbsp Hatch chiles, frozen or canned, ¼" diced - Place all ingredients in a large cryo-vac bag, scaling into batches if needed for size.
- Fold over the top and seal, ensuring no ingredients are caught in the seal, and leaving some air in the bag.
- Store chilled until service.
- At time of service, place prepared bag in a pot of boiling water or rethermalizer and heat 20 to 30 minutes until the cheese is completely melted and all ingredients are incorporated.
- Remove from water, cut bag open, pour into ⅙th pans and hold hot for service.
Green Chile Pico De Gallo- Servings:
- 1 tablespoon
- Yield:
- 24 servings
4 oz Roma tomatoes, ¼" diced 2 oz Red onion, ¼” diced 2 oz Hatch chiles, frozen or canned, ¼” diced 1 oz Jalapeños, seeds removed, ¼” diced 4 tsp Fresh lime juice 4 tsp Cilantro, chiffonade 2 tsp Kosher salt 2 tsp Black pepper, ground - Place all ingredients in a mixing bowl and toss to combine.
- Transfer to a storage container and hold chilled until service.
|
