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

Prepare the Hawaii-style tangy BBQ marinade: in a bowl, whisk together 1 cup of the BBQ sauce, soy sauce, rice vinegar, brown sugar, minced garlic, grated ginger, sesame oil and 2 tablespoons water until sugar dissolves and mixture is smooth. Taste and add up to 2 tablespoons more water to reach a pourable consistency. Reserve 1/2 cup plain BBQ sauce to baste after grilling.

If using store-bought katsu sauce, transfer to a small serving bowl. If making simple katsu-style sauce: combine 1/2 cup ketchup, 2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce and 1 teaspoon brown sugar; whisk until smooth and adjust to taste.

Trim and portion

Trim excess fat from 1 lb beef and slice against the grain into thin strips about 1/4- to 1/2-inch thick. Pat dry. Cut 1 lb chicken thighs into 1/2-inch strips for grilling (BBQ chicken). Cut 1 lb chicken breasts into bite-size pieces (about 1 to 1 1/2-inch) for deep-frying. Pat all pieces dry with paper towels.

Place the chicken thigh strips in one bowl and the beef strips in another. Divide the prepared marinade: pour roughly 3/4 cup marinade over the chicken thighs and 3/4 cup over the beef, reserving any remaining marinade to baste. Toss each protein to coat, cover, and refrigerate for at least 30 minutes and up to 3 hours. Reserve the baste marinade separate from the raw proteins (or boil reserved marinade 2–3 minutes before using as a baste to make it safe).

Bring marinated proteins to near room temperature (15–20 minutes) before grilling.

Make batter and preheat oil

In a medium bowl combine flour, cornstarch, baking powder, salt, pepper and garlic powder. In a separate small bowl, beat the eggs and mix in cold water or club soda. Add the wet mixture to the dry ingredients and whisk briefly until just combined — a slightly lumpy batter is fine. Pour oil into a deep skillet or pot to a depth of about 2 inches and heat to 350°F (175°C). If you don’t have a thermometer, test with a small drop of batter: it should sizzle and rise immediately.

Coat and fry chicken pieces

Working in batches to avoid crowding, dip the chicken breast pieces into the batter, letting excess drip off, then gently lower into the hot oil. Fry until golden-brown and cooked through, about 4–6 minutes per batch depending on piece size. Use a slotted spoon to transfer fried pieces to a wire rack set over a sheet pan or paper towels to drain. Keep warm in a low oven (200°F/95°C) while you finish other batches.

When all pieces are fried, lightly toss the fried chicken pieces with 2–3 tablespoons of the reserved plain BBQ sauce (warmed) if you want a lightly glazed exterior, or leave plain to serve with katsu sauce on the side.

Grill

Preheat a grill or grill pan to medium-high heat and oil the grates. Grill the marinated chicken thigh strips in a single layer for 2–3 minutes per side until nicely charred and cooked through (internal temp 165°F / 74°C). Grill the beef strips in a single layer for 1.5–2 minutes per side for medium-rare to medium, or longer to desired doneness. During grilling, brush each side once or twice with the reserved (boiled if used raw) baste sauce to build a glossy coat. Remove proteins to a cutting board and let rest 3–5 minutes; slice or serve as strips.

If you prefer, after resting toss the grilled chicken lightly with 2 tablespoons of reserved BBQ sauce so the chicken has additional glaze.

Portion two scoops (about 1 cup total cooked) of hot white rice onto the plate (or two 1/2-cup scoops). Place one scoop of macaroni salad (about 1 cup) beside the rice.

Arrange a portion of the grilled BBQ chicken and a portion of the grilled BBQ beef on the plate. Add 4–6 pieces of the deep-fried boneless chicken beside the proteins or over the rice as preferred.

Garnish with sliced green onions and a sprinkle of sesame seeds. Serve katsu sauce on the side for dipping and offer lemon wedges if desired.

Serve immediately while grilled proteins are warm and fried chicken is crisp.