appetizer – BIG

Overwhelmed at the cheese counter? Don’t overthink it. Ace Cheeseboard 101 with a few simple tips: hit our must-have categories, shop your pantry for nibbles, and pair with anything bubbly (beer and cider included). Try different textures, flavours, and milk types. And, obey the golden rule: take the cheese out of the fridge (still wrapped) 30 to 60 minutes before serving, so it comes to room temperature to bring out its full flavour.

The 4 types of cheese you need

Brie-style

Start approachable but decadent. Melt-in-the mouth creaminess and nuanced flavours are traits of brie-style cheeses (think soft texture and a white “bloomy” rind). They pair wonderfully with prosecco or Champagne. Look for a French Brie de Meaux, a decadent triple cream like Délice de Bourgogne, or a soft goat’s milk-style like Ashley Goat (Ontario).

On our board: Albert’s Leap, Christina Camembert (Ontario), is a local version of the French classic. It has a silky smooth texture and gentle, sweet milk notes with a hint of tang.

Washed-rind

A monastic-style cheese (traditionally made by monks, dating to the middle ages) with a rind washed with brine (or beer or spirits) as it ripens. Soft (like the one shown here) or firm (like an Oka). Expect strong “barny” aromas, along with a full, rich, savoury taste bomb that’s perfect with beer. The copper-orange rind is a dead giveaway, and if you think you taste bacon flavours, you’re not wrong! Think Reblochon, Munster, Taleggio, and, in Canada, Quebec’s Le Mont-Jacob, Baluchon, or L’Adoray.

On our board: L’Adoray (Quebec) is an unforgettable cow’s milk cheese wrapped in spruce bark. Serve as above, or, if very ripe, slice off the top, and spoon this gorgeous, oozy party animal onto baguette.

The blues

Love blue? Park it here. People expect blues to be overpowering, but some blend salt, sweet, and buttery notes with a gentle kick. Try a Gorgonzola Dolce, or Bleu d’Auvergne if you’re feeling timid.

On our board: Bleu D’Elizabeth (Quebec) Fromagerie Presbytere is creamy, sweet, punchy, and salty—heaven with a drizzle of honey.

Aged and bold

This is the cheese that draws kids and adults alike, aged to develop complex flavours and a long, delicious finish. This firmer style is hardy, travels well for a picnic, and holds up over a couple hours when entertaining. Try a tangy two-year-old cheddar, a wedge of sweet-salty Asiago, a nutty Gruyère, an earthy cloth-bound cheddar, or an aged sheep-milk style (with caramel notes and crunchy crystals) like Tania Toscana (Ontario).

On our board: Cows Creamery Appletree Smoked Cheddar (P.E.I.) is a two-year-old cheddar, which spends eight hours in applewood smoke creating a tangy, smoky, creamy bite of YUM.

Shopping cheat sheet

Shopping cheat sheet 3–4 cheeses is the ideal amount. For an appetizer board, aim for 35-50 g of each cheese per person. (About 150- 200 g per wedge for 4.) Keep your cheese habit indulgent but affordable by sharing your budget with the cheesemonger. (Three cheeses at $10 per makes a winning platter). You DO NOT need to know all about cheese, that’s what the cheesemonger is for. Just describe what you like! “I’m really into Babybels” is a fine place to start. It is totally normal to ask to taste the cheese. Do it. The more you taste, the more you’re able to describe why you love what you love. These are just guidelines, if you desire three types of triple cream and a glass of Champagne—go for it!

Crispy Candied Chicken Bites are guaranteed to disappear in a nanosecond. These appetizer-sized, deep-fried pieces are inspired by a popular Korean street-food snack called Yangnyeom chicken (a.k.a. “the other KFC”). Their sweet-with-heat glaze gets its umami punch from gochujang, a hot (but not fiery) Korean fermented red chili pepper paste. Double-frying (which takes little additional effort) makes the exterior super-crunchy, while keeping the chicken juicy inside. Serves 4-6, but only if your guests show restraint.

Crispy Candied Chicken Bites

Ann Vanderhoof

Guaranteed to disappear in a nanosecond, these appetizer-sized, deep-fried pieces are inspired by a popular Korean street-food snack called Yangnyeom chicken (a.k.a. “the other KFC”). Their sweet-with-heat glaze gets its umami punch from gochujang, a hot (but not fiery) Korean fermented red chili pepper paste. (See Tips, below) Double-frying (which takes little additional effort) makes the exterior super-crunchy, while keeping the chicken juicy inside. Serves 4–6, but only if your guests show restraint.

Originally published in the Aug/Sept 2022 issue of Cottage Life.

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Print Recipe

Course Appetizer, Snack

Cuisine casual, Cottage, Korean-inspired

Servings people

Ingredients

1 lb boneless chicken thighs skin-on or skinless, cut into approx. 1″ pieces
Kosher or sea salt and freshly ground black pepper
1 clove garlic finely chopped
1 ” piece fresh ginger peeled and finely chopped
½ cup all-purpose flour
¼ cup cornstarch
½ tsp baking powder
Oil for deep frying
Sesame seeds and/or finely chopped chives or green onions for garnish

Sauce

2 cloves garlic finely chopped
1 tbsp soy sauce
2 tbsp rice wine, mirin, dry sherry, or dry vermouth
1 ½ tbsp gochujang hot red pepper paste see Tips, below
1 tbsp ketchup
1 tsp rice vinegar or apple
cider vinegar
1 tbsp sugar
2 tbsp honey

Instructions

Season chicken generously with salt and pepper. Add garlic and ginger, toss well, cover, and refrigerate for at least a couple of hours. (This step can be done up to one day before frying the chicken.)
In a small pot, combine all of the sauce ingredients. Stir in ¼ cup water. Bring to a boil, then reduce heat to medium-low, and cook until it thickens slightly (4–5 minutes), stirring occasionally. Remove from heat, and set aside. (This step can be done a few hours ahead.)
Combine flour, cornstarch, baking powder, and ¼ tsp salt in a medium bowl. When ready to cook chicken, add ¾ cup cold water, and stir until smooth to make a thin batter.
Pour at least 1″ of oil into a heavy pot or wok (or use a deep fryer) and heat to 335˚F. (No thermometer? See Tips, below)
Using tongs, dip chicken bits into batter one at a time. Shake off excess, then carefully lower into oil. Work in batches so you don’t overcrowd the oil. When pieces are light-golden (about 3–4 minutes), remove from oil with a wire skimmer or slotted spoon. Drain on a wire rack set over a baking sheet. Repeat with remaining chicken, letting the oil return to 335˚F between batches. (This can be done an hour or so ahead of time.) Discard remaining batter.
Just before serving, warm the sauce and reheat the oil, this time to 350˚F. Add as many chicken pieces as your pot can comfortably fit and deep fry again until they’re a deep golden brown (2–3 minutes). Drain on wire rack.
Toss chicken pieces in the sauce with tongs, a handful at a time, allowing excess to drip off before placing on a serving plate. Sprinkle chicken with sesame seeds, chives, or green onions and serve immediately.

Notes

Tips

• A thermometer takes the guesswork
out of deep frying. If you don’t have one, dip a wooden chopstick or the handle of a wooden spoon into the oil; if it bubbles vigorously around the utensil, the oil is ready for frying.

• Gochujang is available in Asian groceries and some large supermarkets. Look for squat red tubs with “Korean style” and “hot
pepper paste” on the label. If you can’t
find it, substitute 1½–2 tsp Sriracha, plus an additional tablespoon of ketchup.

Keyword chicken, gochujang, Korean, make ahead, Yangnyeom chicken

Tried this recipe?Let us know how it was!

Crispy Candied Chicken Bites originally published as part of the Gluttonous Guide to Cottage Entertaining in the Aug/Sept 2022 issue of Cottage Life.

Looking for more things to serve with these Crispy Candied Chicken Bites? Try this Napa Cabbage Salad, a recipe contest favourite, and for dessert, nothing beats this late-summer classic: Blueberry-Peach Crisp.

Feeling meh about beer and wine? Check out these some advice (we tested them for you—lucky us!)

Oh, and if you’re feeling end-of-season host burnout, here’s some advice from a serial entertainer.