Spicy Crispy Chicken Without Spattering Grease
by Marc Matsumoto on Mar 11, 2013
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Ive written about my take on Korean Fried Chicken (KFC) before and waxed poetic about how those spicy crispy wings make me swoon, but heating a big pot of oil and double frying wings is not a project that Id want to undertake on a weeknight.
Thats why Ive come up with this fast alternative to tame those urgent KFC cravings, on days when I just dont feel like dealing with a pot full of used oil and a grease spattered stovetop.
The trick to getting the skin crispy is to throw the chicken into a cold pan with no oil, and then slowly raise the temperature, coaxing most of the oil out of the skin.
By weighing down the chicken it ensures an even contact patch between the skin and the hot pan, leaving a paper-thin layer of impossibly crisp skin.
Coated with a sweet and spicy glaze, it makes for the perfect accompaniment to a bowl of steamed rice or a frosty cold beer.
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.