Food Truck Recipe · Rue Chow’s Korean BBQ Chicken Pita
There were so many amazing food truck recipes we couldn't fit into our book, so we're sharing them here!
Rachel Eymard of Rue Chow admits her husband Jarett came up with this recipe for Korean BBQ Chicken Pita. As classically-trained chefs, both Rachel and Jarett started their own food truck primarily as a place to get creative with otherwise familiar dishes. While playing around with recipes for a surplus of pita bread, Jarett hit upon the idea for this new variation of the Korean BBQ taco. This dish was a hit from the first day it was on the truck, and they haven’t been able to take it off since. “The recipe really chose us,” he says. “Our customers chose it.” Chicken thighs, hoisin sauce, carrots, and cucumber? We can see why.
KOREAN BBQ CHICKEN PITA
RUE CHOW — JARETT AND RACHEL EYMARD — NEW ORLEANS, LA SERVES 4
1 pound boneless skinless chicken thighs 4 pita breads 1 English cucumber, thinly sliced ½ cup carrots, shredded 2 tbsp sesame oil 1 clove garlic, minced ½ bunch green onions, sliced ¼ cup Hoisin sauce ⅓ cup soy sauce 1 tsp fresh ginger, minced 2 tbsp mayonnaise fresh cilantro
Char-grill the unseasoned chicken over high heat until fully cooked. Remove from the grill and let cool. Once cooled, thinly slice. In a large bowl, combine the sesame oil, soy sauce, hoisin, ginger, green onions and garlic. Mix well.
Place the sliced chicken in a hot skillet (medium-high heat) and coat chicken with sauce. Make sure you mix the sauce well before adding it to the skillet because it may separate. You may not need all of the sauce, but make sure the chicken is well coated and dark in color. Cook the chicken about 3 to 5 minutes or until the sauce is caramelized and the chicken is hot.
Warm the pitas in the oven until soft. Take pitas out of oven and put ½ tablespoon of mayonnaise down the center of each pita. Sprinkle the carrots down one side of the pita and put about 6 cucumber slices down the other side. Place the hot chicken in the middle and top with fresh cilantro.
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Note: You can also find Jarett and Rachel's recipes for Smoked Pork Loin Sandwich on Rosemary Focaccia and Salted Caramel Banana Crea Pie in our book.
Food Truck Road Trip: A Cookbook (Page Street Publishing). Featuring over 100 recipes from 63 street food vendors in 12 cities across America. Available at your local bookstore or online at Amazon, Barnes & Noble, Indie Bound, or Indigo.