|Updated: 9/05/2012 1:52 pm
||Published: 9/04/2012 3:29 pm
James Oseland, editor-in-chief of Saveur magazine and a judge on Bravo's Top Chef Masters, was at the Food Bank a few weeks ago for a BookSmart signing and dinner. There, Chef Jonathan Haring was inspired to create a sweet-and-spicy Korean fried chicken perfect for tailgating season. "This is a cost efficient, healthy and quick recipe that relies on baking more than frying the chicken wings," Haring said. "This is a healthy alternative to promote less fat content. This recipe also allows for a variation in spices to allow for personal preferences."
September is Hunger Action Month, a month-long, nationwide campaign to shed light on hunger in our own communities. "We have a number of exciting events, starting with Restaurant Week," Haring said. "Thirty-four restaurants in the area are 'Stepping Up to the Plate' to offer lunch and dinner menus designed to suit any taste and budget. Presented by TulsaPeople and sponsored by the George Kaiser Family Foundation, Jarboe, OAI and Waller & Company, Restaurant Week proceeds will benefit the Community Food Bank of Eastern Oklahoma’s Food for Kids Backpack Program," he said.
In conjunction with Hunger Action Month, the Food Bank is taking this light-hearted approach to a very serious issue - hunger. "We are 'fighting hunger, one fork at a time,' and we are hoping people will ‘like’ the fork and even see the fork around town and take their picture with the fork and post on their social media networks," Haring said. "We hope they will follow the fork as it is featured on the food bank’s facebook page and of course Fox 23’s facebook page." A wide range of people are lending their support by taking their picture with the fork including many of you at Fox 23, OSU’s Mike Gundy and Pistol Pete and a whole host of others, he said. For a list of the restaurants participating in Restaurant Week visit www.facebook.com/TulsaRestaurantWeek and for more on the Food Bank visit www.cfbeo.org.
Sweet-and-spicy Korean fried chicken Recipe From The New Comfort Food by James Oseland
For the sauce:
4 tablespoons minced garlic
1 tablespoon minced ginger
3 tablespoons soy sauce
3 tablespoons Korean chile paste
1½ tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
Mix it up in a food processor. Multiply as needed—this recipe may be for 16 chicken wings, but this will not be nearly enough! You'll want to eat a ton of these things.
For the chicken: Heat frying oil; dredge chicken wings in a mix of ⅔ cup flour, 1 tablespoon cornstarch, and ⅔ cup water; fry until golden; drain; fry again! Toss in the sauce.