Fried chicken showdown: IFC, AFC, and KFC
Details
We have three extra tables that we will set up in the front or back. Unfortunately, the person who was supposed to bring extra chairs had a last minute emergency. Our pop-ups are street food style, it's all fun. The important thing is to relax and have a good time.
I am blocking off 5:00-6:30 just for L.A. foodies
IHFC (International House of Fried Chicken) pop-up
As usual with our pop-ups at Blank Kitchen
Cash only
Free parking
Absolutely no BYOB
If you've been to our pop-ups at Blank Kitchen before and you know that it's a small space... we're setting up extra tables and chairs outside.
Chicken by the piece
Wing (whole wing, not cut in half) $3
Drum $3
Thigh $4
Breast $4
We're changing the side dishes. Each chef will offer two side dishes.
Carb and Nation sodas- $5
Epic food fight: Indonesian Fried Chicken, Korean Fried Chicken, and Algerian Fried Chicken.
All three styles of fried chicken involve multiple steps.
Appetizers, sides, and beverages TBA.
Collaboration Pop-up
Fata Wijaya of Carb & Nation
Susan Park of Yum Rice and Noodle Bar
Farid Zadi of Doner Revolution
Indonesian fried chicken (http://www.indochinekitchen.com/recipes/indonesian-fried-chicken-ayam-goreng-kremes/) is a labor intensive, multi-step process. 1st: marinate the chicken in a fragrant paste of aromatics and spices. 2nd: add water to the marinade with additional aromatics. Cook chicken on the stove top for about 20 minutes. This par-cooks the chicken for flash frying at a high temp and creates the stock for kremes (fried batter chips). 3rd: add starch to the stock and deep fry for batter "chips". 4th: fry chicken at high temp for super crispy and thin skin. IFC is basically a deconstructed battered fried chicken, The batter "coating" is fried separately for crunchy kremes.
Algerian Fried Chicken: Algerian and North African (http://simplyalgerian.wordpress.com/2012/08/11/yahny-algerian-tajine-of-fried-chicken/) cooking is based on moist heat cooking methods (steaming and braising) and it's very sauce driven. AFC is made by preparing a chicken tagine of sorts by stove top braising the chicken in spices and aromatics. After the chicken is cooled, it's dipped in batter and flash fried. The sauce is poured over the chicken (we'll serve the sauce on the side for the pop-up), sprinkled with parsley and served with lemon wedges. Algerians love their citrus and use it to cut the richness of dishes.
Korean fried chicken (http://www.indochinekitchen.com/recipes/indonesian-fried-chicken-ayam-goreng-kremes/) has humble origins in open air markets where cut up chicken was simply seasoned with salt and pepper and deep fried. No coating, no sauce. It was served with Korean radish pickles. Then 25 or so years ago when rotisserie chicken places became really popular in Seoul, restaurant owners gave customers two options: plain rotisserie chicken or deep fried rotisserie chicken. The whole bird, sans any dredge or batter coating, was fried outside to order and served with white radish pickles. At about the same time, battered and sauced KFC was developed and fried chicken restaurants started popping up on every block in Seoul. There are two basic styles of KFC: shattering thin skin fried chicken and super crunchy battered or dry coated KFC.
More details on our Facebook event page https://www.facebook.com/events/1435238906754385/?ref_dashboard_filter=calendar