RECIPE: Fried Chicken Lollipop

News 4 San Antonio Photo

A local physical therapist and amateur cook took home the cash prize on Cooks Vs. Cons. Andrew Morgan tells you how anything is possible even if you’re an amateur. Watch to hear his experience on the show and see him teach Shelly some skills in the kitchen.

Gochujang Chicken Lollipop with Yuzu-Cilantro Crema and Mango-Ginger Slaw

4 chicken legs (frenched)
1 Large Egg (beaten)
2 Regular waffles (toasted and at room temperature)
2 waffle cones
1 cup waffle cereal
1 cup buttermilk
1/4 cup AP flour
2 tbsp togarashi
2 tbsp kosher salt
1 tbsp black pepper


Season chicken with 1/4 of the salt, pepper, and togarashi. Set aside. In a large bowl, beat egg and buttermilk together. In a separate bowl, combine flour 1/4 of togarashi, salt, and peppper. Slowly pour flour mixture into milk/egg mixture until you reach batter consistency. In a food processor, combine toaster waffle, cones, cereal, and remainder of salt, pepper, and togarashi. Coat legs in batter, then waffle crumb mixture. Transfer to a 350 degree fryer until cooked and golden brown (about 10-12 min).

Gochujang Sauce

1/3 cup gochujang
2 tbsp sambal oelek
2 tbsp lemon juice
8 tbsp unsalted butter
1 tsp salt
1/2 tsp black pepper


Combine all ingredients in a saucepan over medium heat. Adjust seasoning.


1 cup Mexican crema
3 tbsp Yuzu juice
1/4 cup cilantro, minced
1/2 tsp salt
1/4 tsp pepper


Combine all ingredients in a large bowl. Adjust seasoning.

Mango-ginger slaw

1/4 head Napa cabbage
1/4 head purple cabbage
1 large mango ( green if possible, fine julienne)
3 inch job of ginger


Combine all ingredients in a large bowl, tossing to distribute evenly.

Yuzu vinaigrette

1 tbsp ground mustard
1 tbsp rice vinegar
1 tbsp yuzu juice
1 tsp sesame oil
5 tbsp grape seed oil
Salt and pepper


Combine mustard, vinegar, yuzu juice, and sesame oil with a whisk. Slowly drizzle grapeseed oil, whisking constantly. Adjust seasoning with salt and pepper.

Plating and assembly:

Remove chicken from oil, and transfer to a large bowl. Slowly pour gochujang sauce over legs, turning carefully to avoid losing breading. Set sauced wing on a wire rack to allow excess sauce to drain. Dress slaw with vinaigrette. Place slaw in the center of a large plate. Place leg to the side of slaw with bone facing up. Place crema in a separate dipping bowl to the side.

To find out more about this local chef you can follow him on
FB, Twitter & IG: TacoConFusion

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