Vs Fusion Nachos With Korean Chicken Recipes

KOREAN CHICKEN WONTON NACHOS

Steps:

• Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
• Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
• Turn the slow cooker on low for 6 to 8 hours.
• Shred with two forks right in the slow cooker.
• Pour enough vegetable oil in a small saucepan, enough to fill it 2 inches deep. Set it over medium heat and wait 5 to 6 minutes. Once the temperature reaches 350 degrees (using an instant read thermometer) carefully add a few wontons at a time.
• Fry the wontons 25 to 30 seconds to per side, remove and place on paper towels to drain excess oil. Repeat with remaining wontons.
• Top the wontons with some Korean chicken, slaw, and drizzle with Spicy Korean Mayo. Top with sesame seeds and green onions if desired. Serve right away.Note: If you have leftover chicken, it's very good served over rice with the Spicy Korean Mayo!
• Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Wonton Nachos.

ASIAN STYLE NACHOS

Steps:

• Preheat oven to 375 degrees F. Lightly coat an 8×8 baking dish with nonstick spray. Spread tortilla chips into the prepared baking dish. Top with chicken teriyaki, avocado, pineapple and cheeses. Place into oven and bake until cheeses have melted, about 10 minutes. Serve immediately, garnished with sesame seeds, Sriracha and teriyaki sauce, if desired.

V'S FUSION NACHOS WITH KOREAN CHICKEN

Steps:

• In a medium bowl, combine chicken and Korean Chicken Marinade. Mix well to coat. Heat a medium skillet over medium-high heat; add 2 tablespoons of canola oil. Pan fry chicken until cooked through, stirring occasionally, about 8 to 10 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Take half of the chips and divide them between four oven-safe plates, placing the chips in a single layer. Sprinkle 1/2 cup Mexican pinto beans over the chips on each plate. Using half of the shredded Mexican blend cheese, distribute cheese evenly over the chips, making sure each chip has some cheese (no naked chips here). Divide the remaining chips among the plates, placing the second layer in a pile in the center on top of each plate to build a small mountain. Sprinkle the remaining beans and cheese evenly over the chips (remember, no naked chips!). Bake until cheese in the center of the first layer is fully melted, about 15 minutes. While cheese is melting, in a small bowl, mix sweet onion, green onion, cilantro, and lime juice; set aside. Use an oven mitt to remove nachos from oven, and place plates on a heat-safe surface. Sprinkle the onion mixture, cooked Korean chicken, and tomatoes evenly on top of nachos.
• In a medium bowl, whisk together rice wine vinegar, soy sauce, chili-garlic paste, and 1/3 cup canola oil. Add green and red cabbage, and toss until well coated. When you remove cabbage from the bowl, shake excess marinade off and place a handful of cabbage in the center of each plate of nachos, letting it cascade down over the chips. Top your nacho mountains with a dollop each of sour cream and guacamole. Sprinkle with sesame seeds. Serve with your favorite salsa if using. Remember to have plenty of napkins-you'll need 'em!
• Place soy sauce, gochujang, garlic, ginger, onion, pear, green onion, sesame oil, brown sugar, and sesame seeds in a blender and blend until smooth. Chill until ready to use.
• Place pinto beans, cumin, garlic powder, white onion and salt into a large pot. Add water to pot until all ingredients are completely immersed. Cover pot with lid, bring water to a boil, then remove the lid and reduce heat to medium. Stir frequently. If the water level drops below the top of the beans, add more water to cover beans. Cook for about 1 hour or until beans are soft. Cool any beans you're not using immediately before refrigerating them in an airtight container.