Lunchbreak: Fried camachi sandwich, prepared by Honey Butter Fried Chicken chefs and details about the Feed Your Mind Gala

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Christine Cikowski and Josh Kulp

Honey Butter Fried Chicken
3361 N. Elston Avenue
(773) 478-4000

4th Annual Feed Your Mind Gala Benefit for Pilot Light
October 7
7:00 p.m. - 10:00 p.m.
Morgan Manufacturing
401 N. Morgan

For information and tickets:

For more information about Pilot Light:

Fried Camchi Sandwich

1/3 cup coarse kosher salt, preferably Diamond Crystal
1/4 cup granulated sugar
1/8 tsp chile flake
2 quarts water
peel of one lemon
peel of one orange

To make the brine: combine above ingredients in a large pot and heat over medium heat and stir until sugar and salt dissolves.  Cool the brine completely.


4 boneless skinless chicken thighs
chicken brine to cover

To cut the chicken and brine the chicken: cut each thigh into three strips, lengthwise. Place the chicken pieces in brine for 8 - 12 hours. Remove from the brine and dry excess moisture with a paper towels.

Chicken Dredge Flour

1 3/4 cups all-purpose flour
1/4  cup rice flour
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1/8 teaspoon cayenne pepper
1 1/2 teaspoons coarse kosher salt
1/8 teaspoon smoked paprika (pimenton)
1/4 teaspoon baking powder

To make the flour: mix flour, spices, and baking powder well.  Taste it – it should taste good!

Spicy Honey Mayo

2 cups mayo
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
2 teaspoons Korean chili flake
2 Tablespoons honey
2 1/2 teaspoons fish sauce
1 teaspoon toasted sesame seeds
2 teaspoons sesame oil
zest and juice of one lime
Kosher salt

Whisk all ingredients except salt together until fully incorporated. Season with kosher salt to taste. Refrigerate overnight and serve the next day for optimal flavor.

Camchi Sandwich

chicken strips
spicy honey mayo
kimchi (can be store bought)
4 buttery buns (or challah or brioche-type buns)

To batter and fry the chicken:

1 quart buttermilk
1 Tablespoon smoked paprika (pimenton)
kosher salt
brined chicken strips
chicken dredge flour
fryer oil: canola or rice bran, to fill a sturdy, high-sided pot with four inches of oil

To batter the chicken: place the chicken dredge flour in a wide container. Pour the buttermilk into a second container. Batter each piece of chicken one at a time. Submerge the chicken first in buttermilk. Lift the chicken out of the buttermilk, and let drip slightly, and place into chicken dredge flour container and coat the chicken again. Be careful to ensure that the chicken is evenly and fully coated, but do not let the coating become too thick. Place the battered chicken onto a plate and proceed with battering the remaining chicken.

To fry the chicken strips: preheat your oil over medium heat. Using a probe or oil thermometer, carefully bring oil to 340 degrees F.  If your pot is small, fry the chicken in batches. If you place too much chicken into the oil, the temperature will drop too much and the chicken will become greasy. Place the chicken gently into the hot oil – the temperature will drop. Carefully adjust the heat to keep the oil at a constant 315-320 degrees F. Fry the chicken until each piece reads at least 165 degrees F at its thickest point. When the chicken is cooked, remove carefully from the oil and place on a wire rack over a cookie sheet or on paper towels.

Dust the top side of the just fried chicken with a sprinkle of salt and a sprinkle of smoked paprika. Let rest for one minute, flip the chicken and dust the other side with salt and smoked paprika.

To assemble the sandwich: slather spicy honey mayo on each side of a buttery bun. Place three fried chicken strips on the bottom bun, top with store bought kimchi, and the top bun.


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