CJ’s Korean Sweet Fire Chicken Flatbread Pizza

CJ’s Korean Sweet Fire Chicken Flatbread Pizza

Recipe by CJ

Ingredients:

  • 4 Flatbreads
  • 3 Chicken cutlets
  • 1 bag Shishito peppers
  • Green onion
  • 1/2 C Shredded carrots
  • 1/2 C Shredded cabbage
  • Sated cashews
  • Sesame seeds
  • Shredded Mozzarella Cheese
  • Rice vinegar
  • Lime
  • Blackstone Sweet Teriyaki Seasoning
  • Kosher Salt
  • Coarse Black Pepper
SAUCE
  • 2-3 tbsp of Korean Sweet Fire Serve & Sear
  • 3 tbsp dukes Mayo
  • 1/3 C Hoisin sauce
  • 1/4 cup Ponzu
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame oil
  • 1 tsp Garlic powder
  • 1 tbsp Sriracha
  • 2 tsp Blackstone Sweet Teriyaki
  • Lime juice

Note* You’ll need a metal cooling rack and a large dome or large aluminum pan for melting the cheese.

 

Directions:

  1. Pre heat one zone of your Blackstone griddle to Medium High.
  2. On a plate or tray season your chicken by adding a small amount of olive oil to the cutlets, toss to coat, and season both sides with Kosher Salt and Coarse Black Pepper. When your griddle is warmed up add a small amount of olive oil to your Blackstone and place the chicken cutlets on the hot zone. Flip when needed and cook till done. When done remove from the Blackstone, allow to rest for 5 minutes and chop into small bites
  3. In a small mixing bowl add 1/2 cup of shredded cabbage and 1/2 cup of shredded carrots. To that add 1/4 cup of ponzu, 1 tsp sesame oil, a dash of garlic powder, a dash of Sweet Teriyaki seasoning, the juice from 1/2 a lime and 2 tbsp of Rice vinegar. Stir together and set aside. This could be done earlier in the day or even the night before to allow the cabbage and carrots to absorb the flavor more.
  4. Time to make our sauce In a mixing bowl add 3 tbsp of Dukes Mayo, 1/3 cup of hoisin, 2-3 tbsp Korean Sweet Fire Sear & Serve, 1 tbsp Sriracha, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp of garlic powder, and juice from 1/2 lime. Stir together and set aside. Note, if it’s too thick add a little more lime juice or rice vinegar. If it’s too thin add a little more Korean Sweet Fire.
  5. It’s time to toast your flatbread. In a different zone heat to low or medium low. Add a small amount of olive oil on the griddle top and lay flatbread face down, or presentation side down to lightly toast. When you see a light toasting flip to toast the bottom side. Be sure you watch closely. You don’t want to burn the bottom of the flatbread. You’re just looking for a nice golden brown color and crispy texture. When toasted removed from the Blackstone and set aside, or move to a cool zone.
  6. With your chicken off the Blackstone turn that zone to high heat, scrape off any chicken fat that has burned on the griddle top, add another small amount of olive oil and add your Shishito peppers to the oil and toss to coat. Be sure to season the peppers with a pinch of kosher salt, coarse black pepper, and toss. You peppers will start to blister pretty quickly. This is what your want. As you see them blistering toss occasionally to allow all sides to cook. When your peppers look done, while they’re still on the Blackstone, you’re going to squeeze lime juice over the peppers and season with garlic powder. Toss and remove from the Blackstone and cut off the stems and set the peppers aside.
  7. For garnish chop up some green onion, as well as some salted cashews and set aside.
  8. To build your flatbreads add a metal cooling rack to one zone of your Blackstone and turn that zone up to high heat. The heat from under the rack will finish toasting the bottoms of your flatbread without burning. On the cooling rack add your flatbreads, on the flatbread add a desired amount of the sauce, next add your chopped chicken followed by the Shishito peppers, I like to keep them whole but you can chop those up if you like. After your peppers add some of your shredded cabbage and carrots. Be sure to drain lightly before adding to the flatbread. Lastly top it off with some shredded mozzarella cheese. Now to melt the cheese you’ll need a Blackstone XL dome or a large aluminum tin pan. Spay some water around the rack on the griddle and cover with the dome or aluminum tray. The steam from the water will melt the cheese. Check after a few minutes to see if the cheese is melted. If it’s not add some more water and cover. When it’s melted remove from the racks and garnish with chopped green onion, chopped cashews and sesame seeds. Lastly I like to add a small drizzle of the Korean sweet fire sauce over the pizzas, OR another drizzle of the sauce you made. It’s so delicious and it won’t disappoint. Slice up and enjoy!
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