Crispy Fried Plantains

Directions

1. Peel the plantains, cut them into 1/2 inch bias cuts (longer than medallions but not too thin or they will burn) and rest them in ice cold water
2. Heat up peanut oil in Dutch Oven to 375, when up to heat, dry off the plantains with a paper towel & add one plantain worth of bias cut plantain chips at a time to the hot oil. Don't over crowd the oil or it will cool down too much. Fry for about 5 minutes turning, or until they get dark brown and crispy on the edges. Make your Eric Kim Crispy Korean Chicken sauce: Ingredients: Take 1 T chopped garlic add 1 T soy sauce (use gluten free soy if you want to make this a GF Vegan dish) with 1 T strawberry jam and 1 T Korean Gochujang Sauce and 3 T ketchup add 1 T honey at the end
3. Cook E.K. Glaze Sauce for about 3 - 5 minutes on medium high heat until it comes together like a jammy sauce then at the end add a T of honey to make it sweet and shiny. Add the crispy plantain chips and cover with sauce, *Note: This dish is best when cooked with a friend who can keep an eye on the frying plantains while you make and cook the sauce! Garnish with chopped roasted peanuts (Use the bottom of a sauce pan to chop or crush your nuts in an uneven pattern)