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Honey Sesame Biscuit with Honey Hot Korean Chicken with Mustard Pickles in Honey Vinegar

YIELD: Makes 4 servings

INGREDIENTS

For Honey Sesame Biscuit:

1 1/2 cups - flour

1 1/2 tsp. - baking powder

1/2 tsp. - salt

1/2 cup - milk

1/4 cup - honey

3/4 stick - cold butter

2 T - sesame seeds

For Mustard Pickles in Honey Vinegar:

2 lbs. - baby pickles

1/2 cup - onions, sliced

1 clove - garlic, minced

3 T - kosher salt

4 cups - ice cubes

3/4 cup - honey

1/2 tsp. - turmeric

1/2 tsp. - celery seeds

1 T - mustard seeds

1 cup - white vinegar

For Honey Hot Korean Chicken:

2 - chicken breasts, thinly sliced and cut in half (4 small chicken pieces to fit on biscuit)

1/2 tsp. - salt

1/2 tsp. - ground black pepper

1/2 cup - flour

1 T - oil

1 tsp. - ginger, minced

2 cloves - garlic, minced

1 tsp. - red chili flakes

1/4 cup - soy sauce

1/2 cup - honey

1 T - rice vinegar

1 tsp. - mustard powder

1 T - brown sugar

1 T - sesame seeds

4 - sesame honey biscuits

12 slices - honey mustard pickles

DIRECTIONS

For Honey Sesame Biscuit: Heat oven to 400 degrees.

In the bowl of a stand mixer combine flour, baking powder and salt. In a separate bowl combine milk and honey. With a paddle attachment mix flour on low and add butter slowly to combine. Then add milk and honey and mix until incorporated. Do not over mix.

On a flour surface roll out dough to 1/2 inch thick and cut out 4 biscuit rounds. Press sesame seeds in the top of each biscuit.

Place biscuits on baking sheet and cook for 10-12 minutes or until golden brown.

For Mustard Pickles in Honey Vinegar: Rinse cucumber and slice 1/8 inch thick and place in a large bowl. Add onions, garlic and salt. Top with ice cubes and let sit for 3 hours. Drain cucumbers and onions.

In a large sauce pan combine honey, turmeric, celery seeds, mustard seeds and vinegar and heat but do not boil. Add drained cucumbers and onions and simmer together for 5 minutes.

Refrigerate until ready to use.

For Honey Hot Korean Chicken: In a small bowl combine chicken, salt, pepper and flour and toss to coat.

In a small sauce pan add oil and sauté ginger, garlic and red chili flakes for 10 seconds, careful not to burn. Add soy sauce, honey, rice vinegar, mustard powder and brown sugar. Cook for 3-5 minutes to reduce until syrupy.

In a 12 inch sauté pan heat 2 tablespoons oil and sauté floured chicken. Cook on each side for approximately 2 minutes until cooked through. Transfer cooked chicken to spicy honey soy mixture and cook for 1 more minute.

Split each biscuit and top with 1 piece of chicken, sprinkle with sesame seeds and garnish with each with 3 slices of Honey Mustard Pickles.