Our new favorite tool in the kitchen is our deep fryer. There are a ton of recipes for fried chicken in our favorite cookbooks but Edward Lee was the first we tried. He boils his chicken before deep frying it which keeps the meat moist and but allows the skin to be crispy. We tried this with his Adobo Chicken and Waffles but wanted to put our own spin on things. The crust of this chicken is HOT but also has crushed fennel seeds which cools down the mouth. As a dipping sauce we decided to go with one of our favorite sauces. Peruvian green sauce. This stuff is addicting. Not sure we make as well as our favorite Peruvian spot in Port Chester, NY but its pretty good.
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