Adult-friendly Kid Cuisine

If you were born between the years 1990-2000, chances are you’ve eaten a Kid Cuisine. The iconic flimsy light blue tray, penguin on the box and the half-scorching, half-frozen chicken nuggets helped build our generation and put hair on our smooth, baby chests. The only issue is, at the very least, the youngest of us are now 22. It’s time we act our age. Enter: ADULT Cuisine.

The nuggets are my take on Japanese Fried Chicken. “Karaage” is probably my favorite style of fried chicken due to the intense crunch derived from the use of (usually) potato starch. I kept the corn simple letting sweet summer corn shine through with a crunch from the walnuts and freshness from the mint. The brownie is essentially an elevated food-blogger-esque “mug brownie.” Lastly, the mac and cheese is less “mac” and more “shell” because... I like shells more than macaroni. The mac is a take on a Kenji Lopez-Alt recipe from Serious Eats, but with a few tweaks of my own. I hope you dig! 🤘🏻Adam

Print

Adult Kid Cuisine

Ingredients

"Karaage" Chicken Nuggies (15-18 nugz)

• 2 pounds Chicken Thighs
• 1 Egg
• 1 Tbsp Garlic, minced
• Kosher Salt, to taste
• Black Pepper, to taste
• ½ tsp MSG
• ½ cup Potato Starch
• ½ cup All-purpose Flour
• Neutral Oil, for frying
• Vinegar Powder, to taste (optional)

Shells & Cheese (8-10 servings)

• 1 pound Shell Pasta
• 12 ounce can Evaporated Milk
• 2 eggs
• 1 tsp Dijon Mustard
• 1 pound Gruyere Cheese, shredded
• 1/2 pound Mild Cheddar Cheese, shredded
• 1/2 tsp Cayenne Pepper
• 1 Tbsp Cornstarch
• 1 stick Unsalted Butter, cubed
• Chives for garnish

Corn, Mint & Walnuts (4-5 servings)

• 4 Corn Cobs, shucked and kernels sliced off
• 4 Tbsp Unsalted Butter (1/2 stick)
• 1/4 cup Walnuts, toasted
• 2 sprigs Fresh Mint, torn
• Kosher Salt, to taste

Fudge "Mug" Brownie (1 brownie)

• 2 1/2 Tbsp Cacao Powder
• 1 1/2 Tbsp Bread Flour
• 2 Tbsp Sugar
• 1/4 tsp Kosher Salt
• 2 Tbsp Unsalted Butter, melted
• 2 Tbsp Whole Milk
• 1 Tbsp Dulce de Leche
• Sprinkles, to garnish

Instructions

"Karaage" Chicken Nuggies

1. Slice the chicken thighs into medium sized chunks. Add the chicken chunks and egg to a food processor and puree until a smooth ground puree is formed. Add in the salt, black pepper and MSG then pulse a couple more times to incorporate.
2. To a large plastic bag, add the Potato Starch, All-purpose Flour and a pinch of kosher salt. Portion out roughly 3 tablespoons of the ground chicken to a parchment-lined sheet tray using a small ice cream scoop. With oiled hands, form each ball of ground chicken into nuggets. Add 4-5 nuggets to the flour bag and gently shake to coat each nugget until fully covered. Lightly jiggle off any excess flour then rest each nugget back on a baking tray.
3. Preheat neutral oil to 300F. Fry the nuggets in batches for 2 minutes then remove the them from the oil and let rest for 10 minutes. Turn the heat up to 375F and fry for another 3-5 minutes, until golden brown. Drain the finished nuggets on a wire rack or paper towels and immediately season with kosher salt and vinegar powder.

Shells & Cheese

1. Whisk the whole milk, dijon mustard, eggs and cayenne pepper in a bowl. Toss the Gruyere and Cheddar Cheese with the cornstarch and set aside.
2. Cook the pasta in a large pot to al dente. Once cooked, drain the water then return the pasta to the pot and stir in the butter until mentled. Add in the milk mixture followed by the cheeses while stirring constantly. Taste and adjust seasoning. Garnish with chives. Serve immediately.

Corn, Mint & Walnuts

1. Slice the corn off of the cob. Melt the butter in a shallow sauce pan and cook over medium-low heat until the froth subsides and the butter is lightly browned. Add in the corn, stir and season with salt. Gently cook the corn for 2 or so minutes. Remove from the heat, stir in the toasted walnuts and mint. Optionally, garnish with an additional mint sprig.

Fudge "Mug" Brownie

1. Sift the cacao, flour, sugar and kosher salt in a bowl. Pour in the milk and melted butter then whisk to form a thick, lump-free batter.
2. To an 8 ounce coffee mug, add half the batter followed by the dulce de leche then stir once. Pour in the remaining batter and top then microwave the mug uncovered on high for 50 seconds. Top with sprinkles then let cool slightly then CRUSH.

Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.