JOSH HABIGER RECIPES

Steps:

• In a heatproof medium bowl, whisk 1 tablespoon of the lemon juice with the ketchup, onion, Worcestershire sauce, pickle relish, sugar, salt and cayenne. Place the bowl over a saucepan of just-simmering water and keep warm.
• In a blender, combine the remaining 1 tablespoon of lemon juice with the egg yolks and 1/2 tablespoon of water and blend until smooth. With the blender on, slowly drizzle in the melted butter until the sauce is emulsified. Gently fold the hollandaise into the ketchup mixture and keep warm.
• Preheat the oven to 425°. Fill a high-sided skillet halfway with water. Add the vinegar and bring to a boil. Reduce the heat to maintain a steady simmer. Crack each egg into a ramekin and add to the water. Poach the eggs until the whites are set and the yolks are runny, about 3 minutes. Using a slotted spoon, gently transfer the eggs to a paper towel–lined plate to drain. Cover the poached eggs with foil to keep warm.
• On a baking sheet, toast the rye bread for 8 minutes, turning once. Top with the corned beef and bake for 2 more minutes. Top each toast with sauerkraut, a poached egg and the Reuben hollandaise. Sprinkle with parsley and serve immediately.

Steps:

• In a large saucepan, bring 4 cups of the sweet tea just to a boil. Add the 1/2 cup of kosher salt and stir until dissolved. Add the thyme, halved garlic head, lemon slices and the remaining 4 cups of sweet tea and let cool completely, then refrigerate until well chilled, about 45 minutes.
• Add the chicken to the brine, cover and refrigerate for 24 hours or up to 48 hours.
• Remove the chicken from the brine and pat dry with paper towels. Let stand at room temperature for 30 minutes.
• Meanwhile, in a food processor, combine the 3 garlic cloves with the gochujang, molasses and cayenne and puree until a paste forms. Add the lard and puree until smooth. Season with salt. Scrape the chile mixture into a very large bowl.
• In a large saucepan, heat 3 inches of oil to 350°. Set a rack over a rimmed baking sheet. Spread 1 cup of the all-purpose flour in a pie plate. In a medium bowl, whisk the remaining 1/2 cup of all-purpose flour with the Wondra flour, cornstarch and a generous pinch of salt. Whisk in 3/4 cup of seltzer until a thick batter forms, adding more seltzer if needed.
• Dredge 4 of the chicken pieces in the flour, tap off the excess and transfer to the rack. Dip 1 piece of chicken at a time in the batter, let the excess drip back into the bowl and add the chicken to the hot oil. Fry the chicken at 350°, turning occasionally, until pale golden and crisp, about 8 minutes; transfer the chicken to the rack. Repeat with the remaining 4 pieces of chicken.
• Return the first 4 pieces of chicken to the hot oil and fry at 350° until golden and an instant-read thermometer inserted in the thickest part registers 165°, 8 to 10 minutes. Transfer to a paper towel–lined plate. Repeat with the remaining 4 pieces of chicken. Add the 8 pieces to the very large bowl with the chile mixture and toss to coat. Transfer the chicken to a platter and serve right away.