Sophie Bennett
Meat Jun and Mar Far Chicken are two distinct dishes that differ in their origins, ingredients, and preparation methods. Meat Jun is a Korean dish popular in Hawaii, made with thinly sliced beef, chicken, or fish, marinated in a sweetened shoyu sauce with garlic, dredged in flour and egg, and then pan-fried. On the other hand, Mar Far Chicken is a Chinese dish that originated in Southern Oregon, consisting of small pieces of chicken breast coated in tapioca flour, basic ingredients, and herbs, then fried in vegetable oil. While both dishes involve frying meat and have some overlapping ingredients, their distinct cultural backgrounds, preparation techniques, and flavour profiles set them apart.
| Characteristics | Values |
|---|---|
| Origin | Meat Jun: Korean dish found in Hawaii; Mar Far Chicken: Chinese dish that originated in Southern Oregon |
| Ingredients | Meat Jun: thinly sliced beef, chicken, or fish; shoyu, water, sugar, garlic, egg, and flour; Mar Far Chicken: chicken breast, tapioca flour, salt, black pepper, garlic powder, onion powder, thyme, oregano, vegetable oil, sauces for dipping |
| Preparation | Meat Jun: meat is marinated in a sweetened shoyu sauce with garlic, then coated in egg and dredged in flour before pan-frying; Mar Far Chicken: chicken is marinated in a mixture of soy sauce, minced garlic, grated ginger, and honey, then coated in seasoned tapioca flour and fried in vegetable oil |
| Texture and Taste | Meat Jun: savory and sweet, with a juicy crisp texture; Mar Far Chicken: crispy on the outside, tender on the inside, with a golden crust and juicy meat |
| Serving Suggestions | Meat Jun: served with a dipping sauce; Mar Far Chicken: served with various sauces, including a "pink sauce", spicy red sauce, or yellow mustard |
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What You'll Learn
Meat Jun's origin and ingredients
Meat jun is a Korean dish unique to Hawaii. It is a variant of jeon (Korean pan-fried dishes) and descends from sogogi-jeon. It consists of thinly sliced beef, marinated in a sweet soy sauce (shoyu) and dredged in flour and egg before being pan-fried or deep-fried. The beef is usually marinated in a mixture of shoyu, water, sugar, and garlic. It is served with a dipping sauce that is either soy- or gochujang-based. Meat jun is typically served with rice, mac salad, and banchan.
Mar Far chicken, on the other hand, is a Chinese-inspired dish that originated in Southern Oregon. It is made with cubes of fried chicken coated in a crunchy breading, served with a creamy gravy, and sometimes a pink sauce for dipping. The chicken is usually marinated and then coated in a batter of tapioca flour, egg, salt, and pepper before being fried.
While both dishes involve frying meat that has been coated in an egg batter, they have distinct origins, ingredients, and preparation methods. Meat jun is a Korean-Hawaiian dish made with thinly sliced beef, marinated in a sweet soy sauce, and typically served with a dipping sauce. Mar Far chicken, on the other hand, is a Chinese-inspired dish from Oregon, made with cubes of fried chicken and served with gravy and sometimes a pink dipping sauce.
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Mar Far Chicken's origin and ingredients
Mar Far Chicken is a Chinese-inspired dish that originated in Southern Oregon, specifically at a restaurant called Kim's in Medford, Oregon. It is said to have been invented at this restaurant, which was located on South Pacific Highway in Medford. The dish is made by coating chicken pieces in a batter, usually made with flour, eggs, milk, and soy sauce, and then deep-frying them. The chicken is cut into bite-sized pieces or strips, and the batter gives it a crispy and crunchy texture.
The unique feature of Mar Far Chicken is the accompanying pink sauce or chicken gravy. The gravy is made with tapioca flour to thicken it and can be served on top of the chicken or as a dipping sauce. The chicken can also be served with other sauces such as sweet and sour sauce or soy sauce.
Some variations of the recipe include using fermented bean curd or sesame oil and breading to enhance the flavour. The chicken is often marinated before being coated in batter, and the breading may include sesame seeds, giving it a unique taste.
Mar Far Chicken is a popular dish known for its crispy exterior and tender meat. It is a quick and easy meal to prepare at home, taking only about 25 minutes from start to finish.
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Differences between Meat Jun and Mar Far Chicken
Meat Jun and Mar Far Chicken are two distinct dishes with different origins, ingredients, and preparation methods. Here are the key differences between the two:
Origin and Culture:
Meat Jun is a Korean dish that is unique to Hawaii. It is a popular local specialty, often found in Hawaiian eateries and food trucks. On the other hand, Mar Far Chicken has its roots in Southern Oregon, specifically in a restaurant called Kim's in Medford, Oregon. It has since spread to other regions and is considered a Chinese-inspired dish.
Ingredients and Preparation:
Meat Jun is typically made with thinly sliced beef, although chicken and fish can also be used. The meat is marinated in a sweetened shoyu sauce with garlic and then dredged in flour and egg before being pan-fried. This creates a juicy, crispy texture. Mar Far Chicken, on the other hand, is made with chicken breast cut into small pieces or cubes. The chicken is coated in a batter or breading made with tapioca flour, eggs, and various seasonings like salt, pepper, garlic powder, and onion powder. It is then fried in vegetable oil, resulting in a crispy exterior and tender meat.
Taste and Accompaniments:
Meat Jun is known for its savory and sweet flavors, with the marinade and optional dipping sauce enhancing the taste. Mar Far Chicken also has a crispy texture and tender meat, with a golden crust formed by the batter. It is often served with a homemade gravy, enhancing the juiciness of the dish. Mar Far Chicken can be paired with various sauces for dipping, such as a pink sauce, spicy red sauce, or even Cracker Barrel Tartar Sauce.
Cooking Techniques:
Meat Jun is typically pan-fried, creating a juicy and crispy texture. Mar Far Chicken, on the other hand, can be fried in a skillet or deep-fried, resulting in a crunchy exterior. Additionally, Mar Far Chicken can be cooked in an air fryer for a healthier alternative, achieving a golden brown color and a cooked interior.
In summary, while both Meat Jun and Mar Far Chicken involve frying meat and offer savory flavors, they differ in their cultural origins, specific ingredients, preparation techniques, and accompanying sauces.
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Meat Jun's preparation
Meat jun is a Korean dish that is unique to Hawaii. It is made using thinly sliced beef, marinated and dredged in flour and egg, and then pan-fried. The dish is savoury and sweet, with a juicy and crisp texture.
To prepare meat jun, you can follow these steps:
Meat Preparation:
Firstly, select your choice of meat. While the traditional meat jun uses thinly sliced beef, you can also use chicken or fish. Cut the meat into thin strips or slices. The thinner the cut, the faster it will cook when frying. Place the meat slices in a bowl and add your choice of marinade. You can use a typical Asian-based sauce, such as a sweetened shoyu sauce with garlic. Allow the meat to marinate for about 20 minutes, or up to 30 minutes for thicker slices.
Dredging and Frying:
After marinating, prepare a shallow bowl with flour and a separate bowl with whisked eggs. Take each slice of meat, dredge it in the flour, and then dip it into the whisked eggs, ensuring it is well coated. Heat a non-stick pan to medium heat and add oil. Transfer the meat slices to the pan and fry for about 1-2 minutes on each side, or until golden brown. Work in batches to avoid overcrowding the pan.
Serving:
Once cooked, remove the meat jun from the pan and slice it into strips. Serve hot with a dipping sauce on the side. A simple sauce with soy sauce, rice vinegar, sesame oil, and a hint of spice can complement the dish well. Meat jun goes well with a side of rice, crunchy cucumbers, or kimchi.
Meat jun is a delicious and straightforward dish to prepare, capturing the unique blend of Hawaiian and Korean flavours. Enjoy experimenting with this tasty treat!
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Mar Far Chicken's preparation
Mar Far Chicken is a Chinese-inspired dish that is popular for its crispy exterior and tender meat. It is a fun twist on classic chicken nuggets and can be served as an appetizer, main course, or snack. The dish is also gluten-free. Here is a step-by-step guide on how to prepare Mar Far Chicken:
Ingredients
- Chicken breasts or thighs
- Tapioca flour (or arrowroot flour, cornstarch, or all-purpose flour)
- Salt
- Pepper
- Eggs
- Olive oil or avocado oil for frying
- Chicken gravy (optional)
- Dipping sauce (such as sweet and sour sauce, soy sauce, or pink sauce)
Preparation:
- Cut the chicken into bite-sized pieces or 1-inch cubes.
- In a shallow dish, mix together the flour, salt, and pepper.
- In another shallow dish, add beaten eggs.
- Dip the chicken pieces into the eggs, then coat them with the flour mixture. Shake off any excess breading.
- Heat about 1/2 inch of oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
- Carefully add the coated chicken to the hot oil in batches, ensuring not to overcrowd the pan.
- Fry the chicken for 4-5 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Use a slotted spoon or tongs to remove the chicken from the oil and place it on paper towels to drain excess oil.
- Repeat the process with the remaining chicken pieces.
- Serve the Mar Far Chicken hot with your chosen dipping sauce.
Tips:
- For a healthier option, you can bake the chicken instead of frying.
- Use fresh chicken if possible.
- If desired, garnish with sliced green onions.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days, keeping the chicken and gravy separate.
Enjoy your homemade Mar Far Chicken!
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Frequently asked questions
Meat jun is a Korean dish that is unique to Hawaii. It is made with thinly sliced beef, chicken, or fish that has been marinated and dredged in flour and egg before being pan-fried.
Mar Far chicken is a Chinese dish that originated in Southern Oregon. It is made with chicken pieces that are coated in tapioca flour and fried in vegetable oil. The dish is typically served with a dipping sauce.
While both meat jun and Mar Far chicken involve frying meat that has been coated in a batter, the specific ingredients and preparation methods differ. Meat jun uses thinly sliced beef, chicken, or fish, while Mar Far chicken uses chicken pieces. Meat jun is also dredged in flour and egg before frying, while Mar Far chicken is coated only in flour.
Meat jun can be found in Hawaii and some parts of Portland, Oregon. Mar Far chicken can be found in Southern Oregon, specifically at a Chinese restaurant called Lings in White City. It has also been served at restaurants in Stockton, California, and Springfield, Oregon.
