Comments on: Fried Chicken a la David Chang (Momofuku)

By: jIE-JIE

jIE-JIE — Sun, 25 Dec 2011 05:00:29 +0000

THANK YOU… so much imparting you skill and knowledge in terms of assorted menu…Again thank you for sharing this menu..

By: vangie

vangie — Wed, 31 Aug 2011 13:13:52 +0000

MM, I cooked this fried chicken for my family’s dinner tonight and they loved it so much. I followed your steps and made my own proportion for the brine and for the “Octovin” sauce. My kids would like to have it for dinner again tomorrow. Many thanks for sharing. Actually, I have been trying some of your recipes in MarketManila and its always an instant favorite for my family. My family had eaten in your Zubuchon @One Mango on its second day of opening and my entire office staff had lunch in your Zubuchon@Escario on its second day of opening too. I hope to try your friend chicken in both restaurants soon.

By: Paola

Paola — Fri, 26 Aug 2011 18:13:16 +0000

The best fried chicken I’ve ever tasted was in Indonesia at a restaurant called Ny. Suharti which serves Yogyakarta style fried chicken. It’s so kakaiba, I can’t even begin to describe. It’s got like this crumbly, flaky flavorful coating and they use only native chickens. I’m being completely useless and inarticulate, I know, but seriously, it’s worth a trip to Indo just to try it.

By: Footloose

Footloose — Fri, 26 Aug 2011 12:04:12 +0000

Have to honestly admit that I have not cooked fried chicken since I handed over my shop to the new owners seven years ago. Was impressed by Keller’s that I tasted at a cooking friend’s backyard but not even sure if I should test Chang’s unbreaded before SheSimmer’s Thai rice powdered fried chicken recipe (h/t Betty Q). Meanwhile, I have been filling the void in Chinese restaurants here where their crispy fried chicken never fails me.

Or else on Tuesdays, KFC has a promotion they call Toony Tuesdays. As you know, loony is what we fondly call our Canadian dollar coin on account of the image of a loon on the flip side of the profile of the Queen. A loon is a native water fowl with a hauntingly sad call specially when heard at dusk. When the two dollar coin came out, it was quickly dubbed the toony. Anyway, you get two pieces of the fried chicken of your choice and some fries for a toony, any additional piece or a drink for another loony each. Slight draw back for those concerned maybe those forming a line do not seem like a tony crowd.

By: Marketman

Marketman — Wed, 24 Aug 2011 10:28:37 +0000

Footloose, so six degrees of separation… My mother in law’s (+) first cousin was Tito Maning’s wife. Tito Maning was present at our wedding nearly 19 years ago… And my dad was the VP’s campaign manager when he ran for President, losing out to Marcos who go the party nod instead ( I think I have the politics right…).

By: MP

MP — Wed, 24 Aug 2011 10:18:20 +0000

Footloose, I’m from a neighboring city. What a thrill to know that you are related to the Pelaezes. My daddy was a friend of EP, actually an ardent admirer of EP. He kept saying that if we had more people like EP in the government, the Phil would be a better country..

By: jakespeed

jakespeed — Wed, 24 Aug 2011 09:29:37 +0000

@footloose: I tried Chez Pim’s recipe and I loved the crispiness of the chicken. Cooked it already twice for my guests and it did not disappoint.

https://chezpim.com/cook/thai-marinated

By: frank Carriedo

frank Carriedo — Wed, 24 Aug 2011 03:29:25 +0000

thank you so much for a lot of info about cooking and prviding us recipes. i learn a lot from you.

more power to you

By: Kittel

Kittel — Wed, 24 Aug 2011 01:49:05 +0000

I love eating chicken, more so the “native” variety but since the meat is tough, we often end up making either adobo or tinola with it! The taste is so much better than the commercially availabe chickens but adobo or tinola every week gets old sometimes. This will be another way that I can enjoy the chicken, hopefully the brining and steaming can get rid of the toughness.I can’t wait to go home and try this out. Thanks for the recipe!

By: Ingrid

Ingrid — Wed, 24 Aug 2011 01:23:19 +0000

wow this fried chicken recipe reminds me of how my aunt makes her famous fried chicken! the brine water constitutes rock salt, about 6 inches of sugar cane hammered down, laurel leaves and whole black peppercorns. She packs a huge wide-mouth garapon/banga with spring chicken (about 4-5 chickens) and then pour her cold brine water over. The chicken stays submerged in the brine overnight. Then she dries the chicken and then use the same recipe for the brine to use as steaming liquid.

Some times we can’t wait for her to fry the chicken, we just get one of the steamed chicken and eat it with white rice. yum!