Nestled in the vibrant neighborhood of Virgil Village, near K-Town in Los Angeles, Daybird stands out with its simple neon chicken sign. This unpretentious eatery, open only for lunch, boasts a menu that is nothing short of spectacular. Guy Fieri, along with a few culinary heavyweights, paid a visit to explore what makes Daybird’s offerings so unique, especially Mei Lin’s famous “98-Step” Hot Chicken Sando.
Location and Ambiance
Daybird, located in a charming strip mall in Virgil Village, is an eatery you might miss if not for the glowing chicken sign. Despite its modest exterior, the restaurant has earned a stellar reputation, largely due to its owner, Mei Lin, a Tournament of Champions winner from Season 4. Fieri was joined by Chef Nate Appleman, Iron Chef Stephanie Izard, and Chef Aaron May, all eager to experience Lin’s culinary magic.
The Culinary Experience
The Star of the Show: Mei Lin’s “98-Step” Hot Chicken Sando
Guy Fieri’s visit revolved around one dish: Mei Lin’s “98-Step” Hot Chicken Sando. The process behind this sandwich is intricate, to say the least. Here’s a breakdown:
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- Brining the Chicken: Chicken thighs are pounded to even thickness and marinated for 12 hours in a brine made of water, salt, granulated garlic, fish sauce, and buttermilk, introducing a balance of funk, acid, and salt.
- Chili Oil Preparation: A blend of Sichuan peppercorns, black peppercorns, coriander seed, fennel seed, cumin seed, star anise, bay leaves, and cinnamon are dry toasted and then blended. This spice mix is then infused with oil, Gojaru chilies, and sugar, creating a rich chili oil that rests overnight.
- Pickling Vegetables: Mirin and sugar are reduced by half, and then spices like coriander, black peppercorns, and bay leaves are added. This mixture, once cooled, is combined with white and rice vinegar to pickle shallots, Fresnos, and jalapenos.
- Hot Honey: The liquid strained from the pickled vegetables is mixed with honey to create a delectably spicy hot honey.
- No-Heat Spice Mixture: Another layer of flavor is added with a combination of spices including bay leaves, cinnamon sticks, green peppercorns, black peppercorns, Sichuan peppercorns, coriander seed, cumin seed, fennel seed, clove, and green cardamom.
The chicken, after its initial marination, undergoes a double fry process. It’s first fried at 325°F and then at 375°F to achieve the perfect crunch. It’s then seasoned with various spices depending on the desired heat level – ranging from mild to extreme.
Building the Sando
Once the chicken is ready, it’s dipped in the prepared chili oil and coated with spices. The sandwich is then assembled with a toasted bun, a slaw made of red and green cabbage, chives, cilantro, pickled shallots, and pickled chilies. The final touch is a drizzle of hot honey and a choice of sauces, with the habanero ranch being a crowd favorite.
Guy Fieri’s Impressions
Guy Fieri and his guests were blown away by the sandwich. Fieri praised the intense crunch and the balanced flavors, noting the juiciness of the chicken and the dynamism of the pickled vegetables. The habanero ranch sauce was a highlight, adding a spicy, creamy kick that complemented the heat of the chicken. The extreme heat version even had some diners, including Iron Chef Stephanie Izard, questioning their life choices as they felt the burn.
Conclusion
Daybird’s “98-Step” Hot Chicken Sando is a testament to Mei Lin’s culinary prowess. From the meticulous preparation to the final assembly, every detail is carefully crafted to deliver an unforgettable gastronomic experience. If you’re a fan of fried chicken sandwiches and find yourself in Los Angeles, Daybird is a must-visit. Let the chicken talk for itself – you won’t be disappointed.