Ingredients
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Yield:
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1 whole chicken
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Sake Can:
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1/2 can Sprite
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3 oz Sakeyour choice, preferably filtered
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Green Salt Cure:
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1/2 bunch mint
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1/2 bunch cilantro
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1/2 bunch Thai basil
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1 cup Salt
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2 oz Korean chili flakes
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Gochujang Glaze:
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75 gr gochujang
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50 gr Sugar
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30 gr lime juice
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30 gr Megachef fish sauce
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6 gr corn starch
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4 gr msg
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2 gr garlic zested
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18 gr ginger zested
Directions
We’re thrilled to share this delicious recipe by Chef Mike Perez, Chef de Cuisine for the Dallas outpost of Loro, the famous Austin-based Asian Smokehouse and Bar. Loro Dallas has opened to the public on July 5th, so make sure to check them out.
How to Make Sake-Can Chicken:
- Heat a smoker to 230℉. Season the chicken liberally with the green salt and Korean chili flakes.
- Add the sake to the half-full sprite can. Place the Sprite can with the mixture inside on a chicken rack or similar poultry roaster and mount the chicken on top. Smoke in smoker until the internal temp of the chicken reads 155℉. Pull from the smoker and leave to rest for 30 minutes.
- While the chicken is cooking, mix the herbs and salt together in a food processor until the salt is green.
- Then add the salt mixture and chili flakes together in a sauce pan and cook on medium heat until the sauce thickens.
- Now, spatchcock the chicken. Over a wood fired grill, cook the chicken for about 4 minutes on each size, brushing with the glaze as you go. Brush both sides liberally but be careful not to burn the glaze.
- Cut the chicken into 8 pieces and serve with fresh mint, cilantro, Thai basil, and lime wedges.
