Dinner - Lunch
Korean Fried Chicken Tostada
This Korean Fried Chicken Tostada is a unique and delicious twist on traditional flavors.
The combination of crispy fried chicken, creamy avocado, savory black beans, and the rich, runny yolk of a fried egg is a delightful explosion of tastes and textures, perfect for a special meal or a fun gathering with friends and family.
Ingredients
- 6 large Rosemary Farm eggs
- 6 corn tortillas, fried (tostadas)
- 1 cup refried black beans (recipe follows)
- ½ cup crema
- 2 avocados
- ½ bunch cilantro
- 3 limes, cut in half
- 1 small yellow onion, coarsely grated
- 2 cloves garlic, minced
- 1 Tbsp rice wine vinegar
- 1 Tbsp sugar
- ½ tsp salt
- ¼ tsp black pepper
- 6 skinless chicken thighs
- 4 qt vegetable oil, for frying
- ½ cup all-purpose flour
- ⅔ cup cornstarch
- Adobo sauce (recipe follows)
- for garnish toasted sesame seeds
Adobo Sauce - Ingredients
- Korean chili paste (gojuchang)
- 3 Tbsp ketchup
- 1½ Tbsp honey
- 1½ Tbsp rice wine vinegar
- ¼ cup sugar
- 2 Tbsp black and toasted sesame seeds
- ½ lemon juiced
Refried Black Beans - Ingredients
- ½ lb dried black beans
- water
- 1 tsp dried oregano
- 2 garlic cloves
- to taste salt
- 6 Tbsp butter
- 1 white onion, minced
Instructions
- In a medium-size bowl, combine grated onion, garlic, vinegar, sugar, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about an hour.
- Pour oil into a large heavy pot to a depth of 1½-inches. Heat to 350° F. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
- Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on cooling rack. Repeat with remaining chicken, checking oil temperature between batches.
- To assemble, place a couple tablespoons black beans on tostada and spread to cover, then slice avocado and layer on beans, top with Korean chicken; spoon adobo sauce over chicken. Quickly fry an egg over easy in a nonstick pan and place on top of Korean chicken. Drizzle a little crema over egg, garnish with lime and cilantro and extra toasted sesame seeds.
Adobo Sauce - Instructions
- In a large bowl, stir together all ingredients. Taste and adjust flavors to get spicy-sweet-tangy finish. Set aside.
Refried Black Beans - Instructions
- In a large pot, cover the beans with cold water by at least 2 inches. Add oregano and garlic cloves and bring to a boil over high heat.
- Reduce heat to simmer and cook until beans are very tender, about 1 to 2 hours. Season with salt. Drain beans, reserving bean-cooking liquid. You should have about 3 cups cooked beans; if more, measure out 3 cups beans and reserve rest for another use. Discard garlic.
- In a large sauté pan, heat butter until foaming, over medium-high heat. Add minced onion; cook, stirring occasionally, until translucent and lightly golden, about 7 minutes. Stir in beans and cook for 2 minutes. Add 1 cup reserved bean-cooking liquid. Using fork or potato masher, smash beans to form chunky purée. Reduce heat to medium; cook, stirring, until desired consistency is reached. If refried beans are too dry, add more bean-cooking liquid, 1 tablespoon at a time, as needed. Season with salt.
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