Are you excited for some upscale chicken fingers from New York City’s celebrity chef David Chang? The Momofuku maven is teaming up with chef Danny Bowien of Mission Chinese to create Fuku Fingers, the first white meat offering at Fuku+.Each chef is offering his own creative spin on the all-American classic to be served for a limited time at Mission Cantina and Fuku+, David Chang’s brand-new fried chicken casual restaurant on 56th street between 5th And 6th avenues.
The Fuku Finger Crunchy Wrap, to be served at Mission Cantina, is chef Bowien’s burrito-inspired fried chicken rollup featuring shredded pepper jack cheese, Russ & Daughters salmon skin chicharrón, smoked habanero honey, lettuce, tomato, jalapeño pickles, and buttermilk dressing built around a crunchy corn tostada in a flour tortilla. The Mission Chinese Fuku Fingers will be tossed with Mission Chinese Food's Chongqing spice blend, chili oil, and sliced scallions, then topped with fried chilies.
Besides eating delicious fried chicken, one dollar of from each dish will be donated to The Edible Schoolyard Project, a New York City-based charity that is trying to bring healthy food to schools.