Kenjis Better Big Mac Food

BEST GENERAL TSO'S CHICKEN FROM SERIOUS EATS

Steps:

• MARINADE.
• In a large bowl, beat egg whites until broken down and lightly foamy.
• Add soy sauce, wine, and vodka. Whisk to combine. Set aside half of marinade in a small bowl.
• To large bowl, add baking soda and cornstarch and whisk to combine. Add chicken and turn with fingers to coat thoroughly. Cover with plastic wrap and set aside.
• DRY COAT.
• In a second large bowl, mix flour, cornstarch, baking powder, and 1/2 teaspoon salt. Whisk until homogenous. Add reserved marinade from Step 3. Whisk until mixture has coarse, mealy clumps. Set aside. (I would put this in a large plastic bag.).
• SAUCE.
• In a small bowl, combine soy sauce, wine, vinegar, chicken stock, sugar, sesame seed oil, and cornstarch. Stir with a fork until cornstarch is dissolved and no lumps remain. Set aside.
• In a large skillet, combine oil, garlic, ginger, minced scallions and red chilies. Place over medium heat (that's right, don't preheat skillet!).
• Cook, stirring, until vegetables are aromatic and soft, but not browned, about 3 minutes.
• Stir sauce mixture and add to skillet, making sure to scrape out any sugar or starch on the bottom. Cook, stirring, until sauce boils and thickens, about 1 minute.
• Add scallion segments. Transfer sauce to a bowl to stop cooking, but don't wipe out skillet.
• TO FINISH.
• Heat 1 1/2 quarts oil in a large wok or Dutch oven to 350°F and adjust flame to maintain temperature.
• One piece at a time, remove chicken from marinade and place in dry coat mixture and toss to coat and press dry mixture onto chicken to help it adhere. When all chicken is in dry coat mixture, make sure every piece is well-coated.
• Lift chicken 1 piece at a time, shake off excess coating, and carefully LOWER into hot oil (DO NOT DROP IT!). Once all chicken has been added, cook, agitating with long chopsticks or a metal spider, and adjust flame to maintain temperature of 325-375°F, until chicken is cooked through and very crispy, about 4 minutes.
• Transfer cooked chicken to a paper towel-lined bowl to drain.
• Add chicken to empty skillet (the one you didn't wipe out in Step 12) and return sauce to skillet. Toss chicken, folding it with a rubber spatula until all pieces are thoroughly coated.
• Serve immediately with white rice. (You may prefer to have more than 1/2 cup rice per serving.).

MC DONALD'S BIG MAC

Steps:

• With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice.
• That will be the middle bun of your sandwich.
• Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown.
• Set aside, but keep the pan hot.
• Divide the ground beef in half and press into two thin patties slightly larger than the bun.
• Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side.
• Salt lightly.
• build the burger in the following stacking order from the bottom up: bottom bun, half of dressing, half of onion, half of lettuce, American cheese, beef patty, middle bun, remainder of dressing, remainder of onion, remainder of lettuce, pickle slices, beef patty, top bun.

'BIG MAC' PIZZA

Steps:

• heat oven 400.
• spread dressing over pizza crust using less or more depending on your taste.
• spread hamburger on top.
• top with the cheese and bacon.
• bake about 8 min until cheese is melted.
• top with lettuce,pickles,tomatoe,onion, and mustard.
• cut into slices and serve immediately.
• ***********.
• I CUT THE PIZZA RIGHT AFTER IT COMES OUT OF THE OVEN AND LET EVERYBODY TOP IT THEMSELVES, WITH THEIR FAVORITE TOPPINGS.

KENJI'S BETTER BIG MAC

Steps:

• PATTIES.
• Pass beef through meat grinder fitted with 1/4-inch plate twice. Form into 2 even balls and flatten into 4-inch patties using wet hands against a cutting board.
• Scrape patties up with thin spatula and place on a sheet of parchment paper. Refrigerate until ready to use.
• Place the 1/4 cup minced onion on a double layer of paper towels on a microwave-safe plate and microwave for 10 minutes on LOW power (setting 1 or 2) until mostly dehydrated, but not browned. Set aside.
• SAUCE.
• While onion is dehydrating, combine grated onion, mayonnaise, relish, mustard, sugar, marmite and turmeric. Stir to combine and refrigerate until ready to use.
• BUNS.
• Preheat toaster oven or broiler to high.
• Use one finger to spread a very thin layer of egg white over the top of the top bun. Sprinkle with sesame seeds and place under the broiler for 30 seconds until set. Set aside.
• Use a sharp, thin knife to cut off the very bottom of the bottom bun half, creating a single circular piece of bread with cut surfaces on both sides.
• Toast cut side of top bun and bottom bun, and one side of center bun piece under broiler until light golden brown.
• BEGIN ASSEMBLY AND COOK PATTIES.
• Place bottom bun and center bun on cutting board toasted-side up.
• Spread half of sauce on each.
• Divide dehydrated onions evenly between bottom and center buns and top with lettuce. Place 2 pickle slices on each.
• Season burger patties with salt and pepper, to taste.
• Heat a heavy-bottomed 10-inch stainless steel or cast iron skillet over high heat until lightly smoking.
• Add patties and cook WITHOUT MOVING until first side is crusty and browned, about 1 minute.
• Scrape up patties with a stiff spatula and flip.
• Top 1 patty with 1 slice cheese.
• Continue cooking until cooked through, about 1 minute longer.
• Transfer cheese-topped patty to bottom bun and cheeseless patty to middle bun.
• Place top bun on top of center, then stack center bun on top of bottom.
• Serve immediately.