Cooking With MSG: Cook & Learn with Chef Arnold

In celebration of AAPI month, Chef Arnold Myint presents MSG in all its glory. For decades, a stigma of Monosodium Glutamate has clouded western perceptions of Asian cuisine as being "bad for you”. In this hour, Chef Arnold will discuss the misguided claims as well as demonstrate recipes that take flavor to the next level. We'll be making a delicious Crispy Ranch Chicken Sandwich with Brussels Sprouts Slaw and a Spicy Sriracha Mayonnaise... yum! See below for full ingredients list. • 4x 6oz Chicken Thighs, skin on • 1/4 cup Fine Rice Powder • 1/4 cup Tapioca or Corn Starch • 3 tbsp House Ranch Blend • 1/4 cup Water • MSG, for dry dredge and garnish • 4x Sandwich Buns • Lettuce, Tomato, Onion, for garnish • Neutral Oil (vegetable or canola) for frying --- • 8oz Brussels Sprouts, fresh, shredded • 3 Scallion Stalks, thin sliced • 1 Dill Sprig, picked • 1/4 Red Onion, thin sliced • 1 Carrot, shredded • 1 Fresno Pepper, thin sliced (optional) • 1/4 cup Spicy Sriracha Mayo • 1/2 tsp MSG --- • 1 cup Mayonnaise • 2 tbsp Local Honey (or 1 tbsp Sugar) • 1-2 tbsp Sriracha Chili Sauce 1 tbsp Distilled Vinegar 1/2 tbsp MSG