I am still full from our late lunch today. We made Fried Chicken from David Chang's and Peter Meehan's cookbook Momofuku.
|Draining the chicken after brining for 3.5 hrs
|Getting ready to steam
|Top layer of steamer
|Steaming away for 40 minutes
|Cooling our steamed chicken
|After refrigerating overnight, then letting sit out at room temp for about 30 mins, we were ready to fry
|Perfectly crispy fried chicken, about 6-8 minutes in the fryer
|Dressing with the Octo Vinaigrette
|Ready to eat!
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