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DOUBLE CHEESY CHICKEN FINGERS WITH BUFFALO SAUCE & KIMCHI RICE BY CHEF GELO GUISON

Ingredients:

1 (500 g) pack MAGNOLIA CHICKEN TIMPLADOS CHEESY CHICKEN FINGERS
2 cups cooking oil
1 (5 g) stalk green onion, chopped

KOREAN BUFFALO SAUCE:

2 tbsp DARI CREME BUTTERMILK
1/4 cup Gochujang sauce
1 tbsp soy sauce
4 cloves garlic, finely crushed
1 (15 g) slice ginger, grated
2 tbsp rice wine
1 tbsp cane vinegar
1/4 cup water

CHEESE SAUCE:

1-1/2 cups MAGNOLIA FRESH MILK
1 (160 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1/4 tsp iodized fine salt

KIMCHI FRIED RICE:

6 cloves garlic, minced (2 tbsp)
2 tbsp cooking oil
1-1/2 cups kimchi, minced
3 cups cooked rice
1 tsp iodized fine salt

Procedure:

  1. Bread and fry chicken fingers in hot oil and set aside. Drain excess oil on paper towels. Toss chicken fingers in Korean buffalo sauce just before assembly.
  2. Prepare cheese sauce by simmering milk in a saucepan. Add cheese and salt. Mix until cheese has melted and mixture is smooth. Set aside.
  3. Prepare kimchi fried rice by heating oil in a pan and sautéing garlic until golden brown. Add kimchi and then rice. Mix well and season with salt. Set aside.
  4. To assemble, spread kimchi fried rice on the bottom of a baking pan. Arrange chicken fingers on top of rice and then pour cheese sauce over.
  5. Bake in the oven set to 300°F for 25 minutes. Sprinkle with chopped green onion before serving.

Makes 6 servings.

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