Chef recreates iconic Korean snack food, honey butter chips

KELLY MCCARTHY
·2 min read

One snack food sensation, three words: honey butter chips.

Korean food fans will undoubtedly recognize the sweet and savory cult phenomenon of manufactured and packaged foods adored by K-Pop stars and their loyal listeners alike. The snack food has become so popular in recent years that convenience stores routinely sell out, even in Asian supermarkets in the U.S.

Now, you can recreate the delicious chips at home with an elevated twist thanks to Brian Kim, chef and co-owner of Oiji -- a contemporary restaurant in Manhattan’s East Village.

PHOTO: Chef Brian Kim holds a plate of Oiji's Honey Butter Chips with ice cream. (Oiji)
PHOTO: Chef Brian Kim holds a plate of Oiji's Honey Butter Chips with ice cream. (Oiji)

To help "Good Morning America" celebrate National Snack Food Month, Kim showed us how to make his spin on the classic chips that are even on the menu at Oiji.

Kim was born and raised in Korea and worked in restaurants in Seoul before attending the Culinary Institute of America and bringing his skills to iconic New York City kitchens like Bouley, before embarking on his own endeavor with Oiji.

via GIPHY

The sweet and crunchy snack has become the centerpiece of Kim's dessert course that highlights his sense of humor and whimsy.

Check out the full recipe below. The dish is also available for takeaway and local delivery through Mise for the first time so fans of Kim's dish can assemble it in their own homes.

Oiji’s Honey Butter Chips

PHOTO: Oiji's Honey Butter Chips made by chef Brian Kim. (Brian Kim)
PHOTO: Oiji's Honey Butter Chips made by chef Brian Kim. (Brian Kim)

Chef's note: Soak the potatoes overnight or for 6 to 10 hours to remove starches.

Ingredients

For the chips:

4 medium-sized baking potatoes

Premium oil for frying

For honey emulsion:

1/6 teaspoon ground cayenne pepper

1/2 cup honey

1/4 cup rich butter (high percentage of milk fat)

2 tablespoons brown sugar

Salt to taste

Directions

Peel the potatoes and then slice very thinly with a mandolin. Make sure to keep the thickness the same for each slice to ensure even frying.

Soak the potato slices in water for 6 to 10 hours. This helps loosen the starch and will keep the slices from sticking to each other when frying.

Rinse the slices in running water to remove excess starch and then dry the slices completely on a paper towel. Make sure all water is removed.

Heat oil in a deep-fryer or deep skillet to 325 degrees. Add the slices to the oil and working batches to keep frying equal. Do not overcrowd your chips. Fry them, turning if needed, until each is a crispy, golden brown.

Remove them from the oil; drain and cool them.

In a saucepan, combine the honey, cayenne, butter, and brown sugar over medium heat, whisking to combine. Once the mixture is warm, melted, and fully combined, drizzle it over the chips evenly and toss them lightly to fully coat. Serve immediately.

Chef recreates iconic Korean snack food, honey butter chips originally appeared on goodmorningamerica.com