Brined and fried chicken thighs with a Japanese dipping sauce. The new Austin normal for fried chicken.
The fibrous base: garlic, ginger, red pepper flakes
I could stare into it’s eyes forever. Soy, Apple Cider Vin, Sesame Oil, honey
My chicken recipe has been getting more and more complicated: brine for 24, dry, bread, dry for 24, fry, freeze, fry… Ya, know. But, for the hell of it, I just did another version: brine 24, bread, fry. Dam! Just as good or better than the more complicated way. Although, I do like multi-day procedures.
