Half-half Bbq Chicken And Bbq Beef *** Recipe

In a medium bowl whisk together soy sauce, ketchup, brown sugar, pineapple juice, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper and liquid smoke (if using) until sugar dissolves and sauce is smooth.

Reserve 3/4 cup of the marinade in a separate container for finishing/ glazing during cooking. Split the remaining marinade between two large resealable bags or shallow dishes.

Place chicken thighs in one bag/dish and sliced beef in the other. Press out air (if using bags), cover and refrigerate at least 2 hours and up to 6 hours. Do not marinate chicken for more than 6 hours to avoid texture breakdown.

Remove beef and chicken from refrigerator 20 minutes before cooking to come toward room temperature.

Cook the beef

Preheat a grill pan or large skillet over medium-high heat and brush with a little oil. Add the marinated beef in a single layer (reserve excess marinade) and sear 2–3 minutes per side until nicely browned and cooked to medium (internal temperature ~135–145°F / 57–63°C) depending on thickness. During the last minute, brush with 2–3 tablespoons of the reserved marinade to glaze. Remove beef to a resting plate and tent with foil.

Grill/finish the marinated chicken thighs

Heat the grill or a heavy skillet to medium-high. Remove chicken from marinade and let excess drip off. Grill or pan-sear chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C), brushing with reserved marinade once or twice while cooking to build a glossy glaze. Remove and let rest 5 minutes, then slice into bite-sized strips for plating.

While proteins rest, prepare the fried chicken batter by whisking together flour, cornstarch, baking powder, salt, black pepper, garlic powder and onion powder in a medium bowl.

In a separate bowl whisk the egg and cold water until combined. Add the wet mix to the dry ingredients and stir until just combined; batter should be slightly thick but pourable. If too thick, add cold water 1 tablespoon at a time.

Cut 1 pound of the cooked chicken thighs (or substitute an additional pound of raw boneless chicken if desired) into bite-sized pieces for deep frying. If using raw pieces, pat dry and season lightly with salt and pepper, then dip into batter. If using pre-cooked marinated chicken for a hybrid texture, proceed similarly but reduce frying time to crisp just the exterior (see note).

Heat vegetable oil in a deep pot or fryer to 350°F (175°C). Working in batches, carefully add battered chicken pieces and fry until golden brown and cooked through — about 4–6 minutes for raw pieces, 2–3 minutes to crisp pre-cooked pieces. Maintain oil temperature between 330–360°F. Use a slotted spoon to transfer to a wire rack set over a tray and drain briefly.

Toss fried chicken lightly with 2–3 tablespoons of reserved BBQ marinade (warmed) if you want glossy sauced fried pieces; otherwise serve crispy alongside glazed chicken and beef.

In a small bowl combine mayonnaise, ketchup, Sriracha, rice vinegar, soy sauce, grated ginger and honey. Whisk until smooth and taste; adjust heat or sweetness to preference. Stir in toasted sesame seeds if using. Chill until ready to serve.

Cook the rice

Rinse the short-grain rice under cold water until water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and keep warm.

Make the macaroni salad

Cook elbow macaroni according to package directions until tender but firm. Drain and rinse under cold water to cool. In a bowl combine cooled macaroni, mayonnaise, diced carrot, diced celery, diced onion, sugar, salt and black pepper. Mix until combined, chill in refrigerator at least 20 minutes before serving to let flavors meld.

Slice rested beef and chicken into serving portions (for one platter serve about 6–8 oz of each protein per two people; adjust for total servings below).

For each plate: place two scoops (about 1 cup each) of warm rice, one scoop (about 3/4 cup) of macaroni salad. Arrange sliced BBQ chicken and sliced beef side by side. Add a portion of deep-fried boneless chicken pieces to the plate.

Serve a small ramekin (2–3 tbs) of the katsu-style piquant sauce alongside. Garnish proteins with sliced green onions, a sprinkle of sesame seeds and a lemon wedge. Serve hot.

Leftover reserved marinade used for glazing should be fully cooked before serving; do not use raw marinade unless boiled for at least 2–3 minutes.