Korean Fried Chicken Focaccia Sandwich | Gozney Dome

Ready to make a focaccia? God damn! I don't think you're capable of doing a soft high five. I'm ready for this. All right, let's do it. First things first, gotta have a nice little bevy. Little brewski. Cheers. Yeah, you gotta do the little happy tap. Let's get the focaccia going. Got our beautiful focaccia. Get it undressed. Something naughty about pulling the saran wrap off. Little sensual touches. How did you make your focaccia? So this is a 75% hydration, high gluten, high protein bread flour. As you see, it's super, super jiggly. She is. So I usually give my focaccia a little dimple test. You know, you're very calculated because I just kind of like go with it. I'm like, I want a dimple or do I not want a dimple? We're just going to do it. I always give it that test because I don't want to lose too much of that hype. That's so true. That's so true. We are greasing this thing up and I grease up my hands. Let me get some. Grease me up. I'm just going to give it one quick test. Okay, like what are you feeling for in the test? So this is something that I don't do with my focaccia. You don't want to be aggressive right away because if you're too aggressive and it's really weak, then the entire thing is going to degas and collapse. So like that wasn't that bad, but I'm still going to be pretty gentle. Go ahead. Give it a couple. Give it a couple pokes. Okay, this feels real nice. All right. Anyway, I'm loving the way this is looking right now. So this is going to help prevent it from really swelling up. Yeah, yeah, because we're making a sandwich. We want it to be nice and airy. You want to be able to cut through it, have the bread rise and everything. So here we got our dough dimpled. Our oven's up to temp. I'm just going to start. What temp do you usually rock with? So in the dome, I'm baking the focaccia at about a 650 deck temp for about probably a 10 to 12 minute bake, but rotating about halfway through. I feel like we're on the same page with that one for sure. I'm glad we're on the same page. Get on the seedy. Action. Yeah, like that toastiness from these seeds are going to be great. Let me get this corner. I like to be a little heavy in the corners and around the perimeter. Right there. Look at that. Get these little crevices over here. And then I give it a final blessing before it goes into the oven. And then from there, going in. Jiggle, jiggle, jiggle. Shake it in, jiggle, shake it in, jiggle, shake it in. Oh, that's your little theme song for this? So yeah, make sure that you're actually turning the oven off. We're not trying to create any crust on the top of that yet. Clink, clinks. Time to check on this focaccia. It's got to be close to being done. Looking gorgeous. Wow. I just like just a tad bit more color. So I'm just going to turn that flame back on for about maybe a minute, if that. But we're going to keep it on low. Have you ever tried other seeds on your focaccia, like to mix in with your sesame seeds? Oh, see? Quickly. It can do some things. Daydreaming, talking about drilling over focaccia. Dessert focaccia. Good call. She is perfect. I'm going to turn up the flame. Just keep it on low. Why? Because we're going to be toasting them buns, girl. Yeah, but we got to do the chicken. Oh, that's true. Keep it on low. Yeah. Keep it on low. All right. So I'm going to try and get this out of the pan as soon as possible, just because I want. Oh, crispy. Definitely got pelted by a seed. So watch out for the pelting. You want to make sure that you are getting all the way up under the focaccia because you don't want any, like, chunks of it coming off from the pan. All right. So we're going to get that right there. Start cooling it off. May have lost a little bit, but give it a taste test. Probably good. Let's look at the booty. Oh, my gosh. Wow. We just had a little stuck there. We lost a little bit, but if you're not f***ing up, then you ain't doing something right, right? Right. I'm going to be working on the two sauces. So one is actually going to be a nice, spicy, bright gochujang barbecue sauce. And then we're going to be doing a little spicy coupe mayo. That's going to be a great melody on our sandwich. And then what are you going to be doing? I'm just going to be pickling some veg. Got you that. Yeah, that's helpful. Can I actually have that whisk, too? But I need this first. Let me do this first. Is this OK? Yeah, you're good. Then we'll switch. All right. Teamwork make the dream work. Got that vinegar in there. So gochujang. Really nice and bright. I might need to borrow that. What do we got here? Are you being serious? Maybe. Because I've used definitely almost all of it. Well, no, no, I'm not going to borrow it. No, you're good. You're doing your thing over there. It's too late. Get this in. Get some honey. Are we like competing to like make our stuff faster? Because I feel like you're speeding through your s*** really quick. Just over here taking my time. Adding the sugar. You're taking your time with it. Adding the garlic. You went way too hard with that. Way too hard. Here, you want this now? Yeah. Geez, Ridley. All right. All right. Korean chili flakes. I'm going to get some of that in there. Yeah, definitely. We're going to ghost it. All right. Together forever. All right. This is our mixture. I'm going to slowly whisk it so that it doesn't go everywhere. You know, caution. But basically how I'm making the second. Whoa, whoa, whoa. I just got to borrow it. Jesus. I'm trying to break down my salt and my cold pickle brine. That's all. This is how many cups in? One and a half. What? Who? Of cerveza, young sir. So look at this delicious sauce. Look at my pickles right here. Cold pickle brine, right? The sauce is great, isn't it? Sauce is nice. Okay. And then how you can make this efficient is you're just going to take a little bit of this sauce, add it to this koopie mayo. We're going to turn it into that nice spicy mayo. And I'm just bruising this vagin here with the salt and the acid, really trying to wilt these pickled veggies. You don't want to go with your other method? What? Just give them a little punch. Lou with the crazy laugh. Bruised veg. Bruised cold pickle veg. And then we have our gochujang mayo. Gotta give it a little taste test. Oh, maybe not that one. Just take some from that. There you go. Good. That make it right? Oh yeah. Oh yeah. And then we have our gochujang. I don't know what to do with this hand. It's like the hand off of. Are you talking about Scary Movie? No, no, no. Why is it? It's uh, what's that movie? What's that movie? What's that movie? Talladega Nights when he's getting interviewed. Why is my arm with this? I'm just going to put the pickle veg in a nice little jar here. Clink, clink. That was so weird. Did you see how I just cheers you? I was like, oh. That's how we're going to do it the rest of the bit. Cheers. Drink that way? Cheers. Still doesn't slow you down. We need to heat up our oil for the birds. I was going to ask you, why do you prefer thighs with your chicken? I like a little mix of white and dark meat, but thighs specifically, I just really like the way they are when they're brined. Very nice. Tender, juicy, the thigh. Let's get the oil in the oven. Let's get it heated up. Be very careful. We're shooting for like 425. Yeah. We're the eggies. Two eggs in a massive bowl. Should we have a jingle? Two eggs in a massive bowl. Yeah, yeah. All right, let's crack these eggs. British eggs are nice. Look at those yolks. Yeah, they look beautiful. Okay, question. I'll wait, so I'll wait. Come on, fire away. What are two things that you have always wanted to just do or be? Two things? Yeah, like if you weren't in your life right now, what are two things that you'd be like, yes, I want to do this? For a while, at one point in my life, I was obsessed with Jersey Shore. As sad as that is to say, obsessed with Jersey Shore. Not hating, but that is hilarious. But at one point in my life, I wanted to be a DJ. Hell yeah. Yep, EDM. I would totally be a DJ as well. Okay, just like one more thing. I don't even know. Anything like outlandish though, that like you just. All I know is that when I was in the third grade, I used to hustle my guidance counselor for free pizza. So I used to get in trouble. Yeah, I used to get in trouble intentionally because whenever I'd go to the guidance counselor's office, she would hook me and my boys up with slices. So you were a user. You were a pizza user. No, a moocher. A moocher for real. Wait, what did you want to be when you grew up? Okay, well, I will say one thing that I've always wanted to do or be is, okay, this is going to sound like nuts, but I've always wanted to be a cartoon. A cartoon? Yeah, but like a cartoon that changes outfits. A cartoon that changes? Yeah, because like, you know, they always have the same outfit on like the whole time. Like every episode, it's like the same outfit. You're like, bro, like get him some gear. That's so true. But I would love, I would love to. Yeah, being a cartoon, like honestly, that would be a dream. A cartoon. Yeah. Amen to that. Yeah. Anyway, so that, or I agree with the DJ thing that that sounds like one hell of a life. Never can. And probably a little bit less outlandish than what I'm thinking of, but. I remember too, I like downloaded the app on my MacBook and pretended to make beats on flights. It was the saddest thing. Saddest attempt at being a wannabe DJ. So you use just straight panko, egg wash, flour, and you don't season the flour, right? I don't season the flour. Depending on what the topping combination is going to be on the sandwich, because I don't want to go too heavy with the salt. But I usually actually herb my flour and then with the panko mix, I'll actually mix it with semolina. I think that like it gives it this like nice little crusty extra zhuzh to it. Yeah. And at my restaurant, I do a seasoned bread crumb and we actually do a panko with like oregano and sea salt, but very minimally. Yeah. But I've done like fish too, and I've used that semolina play. Why don't you start frying that chicken? I'm going to start cutting these scallions. Almost there. Don't rush me. Okay. Cut that bread. Oh, that looks good. It's going to turn into a nice sando. Nice and soft. Turn it to them. Let's see. Let the people see. Yeah. Yeah. It's nice and springy. Split thumb. We're making some big sandos today. Big sandos. And just, you know, beware when you're using these sesame seeds. They're going to be everywhere in your kitchen. They're going to be everywhere in your shoe crevice. They're going to be everywhere. All right. I'm going to get this oil out because we don't want to burn our chickens. Okay. So let's get these chickens all fried up. So we got them all breaded. They look all nice. We're going to go into our hot sizzling oil and we're going to get these babies cooked. Make it happen. Oh yeah. There we go. Yeah, baby. Now when you fry chicken, what do you use as your oil? So typically I'd say I either go between peanut oil or canola oil. Sunflower oil is usually pretty good too. We're using sunflower oil today. So in my shop, I've got sunflower oil for our fried items. Nice. And then for at home, I might use canola, sometimes sunflower. So we're not actually going to leave these out of the oven. We're going to go ahead and complete it in the oven. So I'm going to transfer this. You got to be real slow and steady with the pan. I can't wait. Now we wait. There's nothing more satisfying than a nice golden fried chicken cutlet. Oh man. Baptize me in that. You want to be fried to a crisp? Oh yeah. Oh yeah. There's something about this right now. And he's like little like music, like you just took an oil bath. Yeah. And you're just like very white, dripping off oil. You're like, yeah. Oh yeah. I'm thinking we should probably put two cutlets per sandwich. What do you think? I feel like that's overloading. But look at, look at the size of this. Cut off the edge. You get the chicken, you get the veg, you get the crunch, you get the, all the flavors. So I'm going to cut them smaller then. Agreed? Yeah. Good talk coach. Sometimes I just need to be talked through. Well I love being called a coach. Coach Jack. This is looking nice. Do you ever have moments where you're like making a meal for yourself and you're like, damn, like it's like hard to not snack on because you're just. That's the one thing about like cooking at home. The entire time you're tasting every element to every dish. And then when it comes to like building the dish together and enjoying the actual dish, more often than not, I'm like, I don't even feel like eating this anymore. Yeah. You like pull off all the snacks that you gave yourself. Exactly. Throughout the entire process. We're just going to let these rest. We're going to have a little clink break. What's your favorite protein? Pork. Yeah. What, like what kind though? Picnic cut or butt or shoulder? I'm not gonna lie. I would say my favorite proteins are basically any type of seafood or I do pork. I love pork. Like if it's done right, then it's yeah. Have you ever had pernil? Pernil? Yes. So there's lechon and then there's pernil. But I like pernil better. Yeah. And the biggest difference I believe is like the whole pig that's roasted, which being lechon. Yeah. And then the, let me, let me help you out there. Sorry. Thanks. Pernil usually skin on pork shoulder. Yeah. Like I understand the people that don't mess with pork, but like, it's just in my Midwest roots. I can't like go on without it. I might be part pork. Got a little piglet in you? That's why you need to go to Spain because puerco everywhere. Really? Literally like jamon Iberico, jamon Serrano, jamon York, like everything. Seriously. Like this might get me in trouble, but like I prefer jamon Iberico over like most, pretty much prosciutto of any sort. Same. And we'll let that one rest. All right. It's my turn. I'm gonna get this into the oven to toast these buns. I believe in a thing called love. You need a guitar though. Here, here, take the peel back here. No. Okay. No. He's a pizza warrior. What's your favorite cartoon? What? What's your favorite cartoon? My favorite cartoon of all time. Woody the woodpecker. What? Is my favorite cartoon character. I was not. Wow. I wasn't ready for that, but. Why not? You asked me what my favorite was. I just didn't think you were going to say that. All right. Let's build these sandwiches. Yeah, yeah. All right. So we need a flip flop because you left, I'm right. Yeah. So first things first, you're going to dredge them birds for us, right? I like that nice thin cutlet over there. I'm going to get the pickle on the buns. This needs a sensual moment. Music as well. Look at that. Look at that. Perfect. Okay. So I was starting to like roll that one song. Oh yeah. This is mine and I'm going to keep track. Say it. Because. Thick with two C's. Exactly. Oh my God. I'm fired up for the sandwich. Next, I'm just going to prep these buns with some pickled veg. So pickled daikon. Pickled carrot. Down as the base. Then I'll switch. Follow it. Look at you. Then we got the cucumber right on top of those. Oh yeah, baby. Whenever I talk to my food, it's like, I'm always calling it baby. Same. Same. I have like a very like bad habit with that. I'm always like, hey baby, what you want, baby? You want to go on my sandwich, baby? We should put this juicy, juicy cutlet right on that one. Yeah. Yeah. I was going to say, you remember I picked mine, right? Juicy cutlet right there, right? Juicy cutlet right there. That's the wrong one. It's all right. Okay. I'm eating this one. You got that one. I got this one. Perfect. All right. So we're just going to give this a little dress, little dress. So this, I know it seems like very saucy, but like it's going to compliment. It's the only way to have it. It's like you have that like kind of creamy mayo base and then you have that nice spicy gachijang. Yeah. Then we're going to do some chili crisps. We're going to do, we're going to do the chili crisp right at the end. Hit it with them green onion. Yeah. Yeah. Hit it with them green onion. So that's some nice. Honestly, I love extra green onions. Hook me up with some. Hook me up with some too. Here. Come on. Why you see how chunky this is? This is the way I want my chili crisp. But like go. Yeah. Yeah. Perfect. I load my up. You see how good this looks? This is, this is going to be insane. You ready to like, I'm going to slide it this way. Oh, Oh, you see there's, you see this? Do you see this? I see it. Do you, you see mine? You see it? And look at that. We got a nice toasted airy focaccia. You got that nice bed of pickled daikon and carrot, just layered pickled cubes, juicy, crispy cutlets, some scallions, some chili crisp. This is the perfect chicken Sando. Wait, wait, whoa. We got to have the cling clings. You hear that? We're dripping. All right. Oh my God. The 5,278 hours that I waited for this was worth it. I thought you were going to say the amount of calories in it. No. I thought you were going to start singing Rent. 600 minutes. For this recipe, visit Gossany.com. Subscribe and find other recipes that you love because they're all out there on Gossany.