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Crispy & Fried

Golden, crunchy, and gone in minutes.

Order #0450 minServes 4

Korean Fried Chicken Bites

Double-fried chicken pieces glazed in a sticky gochujang-garlic sauce.

Korean Fried Chicken Bites
20 minPrep
30 minCook
4Servings
MediumLevel

Ingredients

  • 2 lb boneless chicken thighs, cut in bite-size pieces
  • 1/2 cup cornstarch
  • 1/4 cup flour
  • Neutral oil, for frying
  • 3 tbsp gochujang
  • 2 tbsp honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 4 garlic cloves, minced
  • Sesame seeds and scallions

Cart tip: the second fry is what keeps it crunchy under the sauce.

Method

  1. Coat. Season chicken with salt, then toss in cornstarch and flour until dusted.
  2. First fry. Fry at 325°F (163°C) in batches for 5 minutes. Drain.
  3. Make the glaze. Simmer gochujang, honey, soy, vinegar and garlic for 3 minutes.
  4. Second fry. Raise oil to 375°F (190°C) and fry again 2 minutes until very crisp.
  5. Toss. Coat in glaze and top with sesame and scallions.
Order #0535 minServes 4

Carne Asada-Style Loaded Fries

Crispy fries buried under cheese, spicy crema and every topping on the cart.

Carne Asada-Style Loaded Fries
15 minPrep
20 minCook
4Servings
EasyLevel

Ingredients

  • 1.5 lb frozen shoestring fries
  • 1 cup shredded Monterey Jack
  • 1 cup shredded cheddar
  • 1 cup cooked, chopped steak or chicken
  • 1/2 cup sour cream
  • 1 tbsp sriracha
  • 1 tomato, diced
  • 2 scallions, sliced
  • Pickled jalapeños

Cart tip: eat immediately, because soggy fries wait for no one.

Method

  1. Bake the fries. Cook on a sheet pan at 450°F (230°C) until extra crisp, 20 minutes.
  2. Stack. Layer fries, cheeses and meat on the same pan.
  3. Melt. Return to the oven for 4 minutes until bubbling.
  4. Crema. Stir sour cream with sriracha and a squeeze of lime.
  5. Top. Drizzle crema, then scatter tomato, scallions and jalapeños.
Order #061 hr 15 minMakes 40

Soft Pretzel Bites

Chewy, salty bites with a deep mahogany crust, served with beer-cheese dip.

Soft Pretzel Bites
35 minPrep
15 minCook
40Servings
MediumLevel

Ingredients

  • 2 1/4 tsp instant yeast
  • 1 1/2 cups warm water
  • 2 tsp sugar
  • 4 cups all-purpose flour
  • 1 tsp salt
  • 1/2 cup baking soda (for the bath)
  • 2 tbsp melted butter
  • Coarse pretzel salt

Cart tip: the baking-soda bath is the secret to that pretzel crust.

Method

  1. Dough. Mix yeast, water and sugar; add flour and salt and knead 5 minutes. Rest 30 minutes.
  2. Shape. Roll into ropes and cut into 1-inch pieces.
  3. Bath. Boil 8 cups water with the baking soda; drop in bites for 30 seconds each.
  4. Bake. Arrange on a tray, brush with butter, salt, and bake at 450°F (230°C) for 12 minutes.
  5. Serve. Dip into warm mustard or cheese sauce.