Asian Chicken Nachos Recipe
Posted: Dec 16 2014
Chef Matthew Sullivan, Executive Chef at Real Sports Bar & Grill, Shares His Recipe for Asian Chicken Nachos and Brings New Life to Sports Foods!
We recently went to visit one of our favourite Chefs in Toronto, Matthew Sullivan, at his new gig as Executive Chef at Real Sports Bar & Grill in Toronto. Best known for his incredible skill when it comes to creative Asian-fusion experimentation in the kitchen, Chef Matthew is changing what it means to eat "sports foods" in downtown Toronto. Did we mention he'll also be on the next season of Chopped Canada come January 2015? Here he shares one of his latest additions to the Real Sports menu that we can't get enough of, the Asian Chicken Nachos!
For The Chicken:
5lbs Chicken Thighs
1/3 cup Hoisin sauce
¼ cup Rice Vinegar
1 tbsp Ginger
Mix all ingredients in a bowl and place in shallow pan, cover in foil and roast in oven at 325 for 1 hour. Uncover and roast for another 20 mins. Strain off liquid, allow to cool and using two forks, pull the chicken (like pulled pork) add another 1/3 cup of hoisin sauce to the chicken mix.
For The Nachos:
1 package Wonton wrappers
Canola Oil for frying
Cut wonton in triangles and fry at 350 for 3 mins or until crispy and golden. Remove from oil and place on paper towel lined tray. Season with salt.
For The Roasted Ginger Aioli:
½ cup Ginger
½ litre Mayo (Japanese mayo if possible)
2 tbsp Evoo
Mince ginger and in a frying pan heat up the evoo to med. Add ginger and cook until golden brown. Remove and let cool. Puree the mixture to smooth and combine with mayo.
Fill a plate with one layer of the fried wontons. Then scatter a handful of the chicken evenly on top of won tons, place some thinly sliced scallions and shredded lettuce on top of chicken. Repeat with another layer of wontons, chicken, scallions and lettuce. To finish, drizzle mayo (from a squeeze bottle) over top of everything (be generous here) If you like a little spice, drizzle some siracha over as well. Serve with a couple lime wedges.