Nowadays we have lots of boneless chicken thighs and drumsticks at the cafe as we have this new fried chicken burger on our menu. Whenever we can't sell it off, we will have it for our staff meals.
This was from the first week where not many people knew about the burger so we had lots of leftovers. We fried them up and his it for our lunch with some white rice.
The chicken is marinated in a buttermilk brine together with herbs and spices that make it really flavorful. It's then coated with a seasoned flour drench and then into the deep fryer for 6 minutes to cook. It turns out super crunchy on the outside and juicy in the inside.
We also had some leftover black Fungus mushrooms from the other day when I made Japchae. So we used that and cooked a mushroom stir fry together with oyster mushrooms, soy sauce and some chili for an extra spicy kick.
A wonderful pairing of chicken and mushroom cooked in a way that isn't normally something you'd see pair on a menu. We get to experiment a lot and eat lots of delicious food working as a kitchen crew. Such a blessed life 🙌