Sake-Can Chicken

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Sake-Can Chicken

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Ingredients

Yield:
1 whole chicken
Sake Can:
1/2 can Sprite
3 oz Sake your choice, preferably filtered
Green Salt Cure:
1/2 bunch mint
1/2 bunch cilantro
1/2 bunch Thai basil
1 cup Salt
2 oz Korean chili flakes
Gochujang Glaze:
75 gr gochujang
50 gr Sugar
30 gr lime juice
30 gr Megachef fish sauce
6 gr corn starch
4 gr msg
2 gr garlic zested
18 gr ginger zested
  • Medium

Ingredients

  • Yield:

  • Sake Can:

  • Green Salt Cure:

  • Gochujang Glaze:

Directions

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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:

  1. Heat a smoker to 230. Season the chicken liberally with the green salt and Korean chili flakes.
  2. 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. 
  3. While the chicken is cooking, mix the herbs and salt together in a food processor until the salt is green.
  4. Then add the salt mixture and chili flakes together in a sauce pan and cook on medium heat until the sauce thickens.
  5. 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.
  6. Cut the chicken into 8 pieces and serve with fresh mint, cilantro, Thai basil, and lime wedges.
Sake-Can Chicken
Sake-Can Chicken

Mike Perez

Mike Perez is the Chef de Cuisine of Dallas Loro, and a graduate of Johnson and Wales College of Food Innovation and Technology. Before joining Hai Hospitality to helm Loro Dallas, his culinary journey led him through a variety of styles and concepts: developing seasonal menus at the Timberline Lodge in Oregon; making pasta at Scarpetta in L.A.; serving as the Sous Chef for Portland's Tabla Bistro; sourcing ingredients for a summer with the Deep Creek Fishing Club in Alaska; managing a tight line as Chef de Cuisine of Trattoria Lucca in Charleston; and then landing the spot he calls his turning point at Portland's Ten01. He found a mentor there in Chef Jack Yoss, recently promoted to Hai's Vice President of Culinary.  Perez brings both kitchen and smoker experience to his new post.

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