Spicy Korean Chicken Cheesesteak

What amazes me about their cheesesteaks is that, somehow, every bit of meat gets a gentle cheese coating. No dry meat spot in the house, folks. Which, IMO, is exactly what a cheesesteak should be like. Not to be confused with Philly cheesesteaks. With this cheesesteak, I'm really tickled by "peppers and onions" becoming "candied jalapenos and raw green onion." Simple, but effective.

When I tried recreating this magical cheesesteak at home, I decided that the only way to achieve full meat­-coating cheesy goodness was with a silky cheese fondue, spiked with collagen for extra protein (duh). It worked like a charm. I'm using American cheese in this recipe (because that's what Fred's uses and American cheese is IT, don't come for me), but you can really use whatever cheese strikes your fancy. Though this chicken cheesesteak may be high in calories compared to most other recipes in this book, it is mighty—with over (wait for it) ... 50 GRAMS OF PROTEIN; generous amounts of vitamins C, E, and K; plus some calcium, iron, and a wee bit of fiber, thanks, in part, to piling on some seriously addicting candied jalapenos and green onions. What a mouthful! Literally. Fred's, I hope I've done you proud. Love you, mean it. 

MAKES: 5 Cheesesteaks
TOTAL TIME: 2 hours
PREP TIME: 45 minutes
COOK TIME: 1 hour 15 minutes

INGREDIENTS

Candied jalapeños:

• 6oz (170g) jalapeños
• ⅓ cup (78ml) apple cider vinegar
• ⅓ cup (112g) honey
• ⅛ tsp ground turmeric
• ⅛ tsp garlic powder
• Pinch of salt 

Garlic aioli:

• ½ head of garlic
• ½ tsp canola oil
• Pinch of sea salt
• ½ cup (136g) Mega Mayo (p. 58)
• 1 tsp garlic cloves, minced

Gochujang cheese fondue:

• ¼ cup (60ml) whole milk, plus more to thin (if needed)
• ¼ cup (20g) collagen/protein (unflavoured, unsweetened)
• 5oz (142g) American cheese (or your fave)
• 2 tbsp gochujang (or to taste, depending on brand)
• Kosher salt

Chicken:

• 2 lbs (907g) boneless, skinless chicken thighs (fat trimmed, thinly sliced)
• ½ tsp baking soda

The rest:

• 5 sesame seed hoagies
• 2½ tsp canola oil, divided
• 3 cups (300g) green onion, sliced (greens and whites)

METHOD

1. Make the candied jalapeños: Cut off the stems of the jalapeños, then slice into ¼-inch (6mm) rounds. Wear gloves or wash your hands immediately after handling the peppers, and definitely don't go touching your eyes or any other sensitive areas–if you feel me. To a small pot over medium-­high heat, add the vinegar, honey, turmeric, garlic powder, and salt, and bring to a boil. Add the jalapeños. Bring back to a boil, then reduce to a simmer and cook for about 5 minutes, stirring frequently, or until the jalapeños start to break down and get a little glossy. Use a slotted spoon to transfer the jalapeños to a glass jar, and bring the honey vinegar back to a boil. Boil for a few minutes more or until reduced and the liquid has thickened to a syrupy consistency. Pour over the jalapeños and set aside. 

2. Make the aioli: Drizzle the garlic with the oil and sprinkle with salt, then wrap in aluminum foil or put cut-side down in a baking dish and bake at 400°F (200°C) for 45 minutes. Meanwhile, if you don't already have some Mega Mayo lying around in your fridge (why the heck wouldn't you?), go ahead and make some of that while the garlic is roasting. When the garlic comes out of the oven, let it cool to room temp, then squeeze into the mayo, add the minced garlic, and puree with an immersion blender, food processor, or blender. Or you can just mash the garlic with a fork until it's puree consistency and then mix it in. 

3. Make the fondue: In a small saucepan over medium-low heat, whisk together the milk and collagen peptides until the collagen dissolves. Heat until hot and steamy. Don't bring to a boil or it will separate! Once the milk is steamy, add the cheese and allow to fully melt, stirring frequently. Add the gochujang and a pinch of salt, mix to combine, then cover and set on a very low heat (simmer function) or turn the heat off. Before spooning over the chicken (in step 5), make sure to turn back on low to make sure it's heated through and loosened up. 

4. Prep your chicken: Mix the baking soda with 2 tablespoons of water, then pour over the chicken. Gently massage the mixture all over the chicken, then let sit for 10 minutes.

5. Prep and toast the buns: Cut the hoagies about ¾ of the way through lengthwise, then remove some of the bread guts to make room for more filling. To a large, deep saute pan over medium-high heat, add ½ tablespoon of the oil, then lay two of the sesame seed hoagies open, cut-side down, gently press them onto the pan, and toast until soft and lightly golden, about 1 minute. Be careful not to toast too long or the hoagie will turn part crouton. Repeat with the remaining hoagies. If you have a flat top, you can toast all the bread at once and use the same surface to cook the chicken.

6. Cook the chicken: To the same large, deep saute pan, lower the heat to medium, then add your chicken and cook, tossing occasionally, until lightly browned, crispy on the edges, and cooked through. Pour on your cheese fondue, toss quickly to coat, then remove from the heat.

7. Assemble: Smear both sides of the hoagies with garlic aioli, then fill each with ⅕ of the cheesy chicken, top with as many candied jalapeños as your heart desires (they're incredible–you'll want a decent amount) and a handful of sliced green onion. Wrap in parchment paper, cut in half, and devour!