Hi everyone! I hope that you all had a lovely Valentine's day - be it with your lovey-dovey, friends, family, or yourself (queue Flowers by Miley Cyrus). And what better way to celebrate it than food, right? Filipinos are innately food lovers, and it translates to how we best welcome our guests - through food - a food-festival-on-a table.
Fried chicken. It's always there, right? But have you ever wondered what makes a fried chicken juicy on the inside and crispy on the outside? There are two fuss-free, simple tips that I will share with you.
First, do you remember the frying mesh that our Titos and Titas use in the kitchen? That's the ultimate tool for a crispy fried chicken. Basically, it drains the oil so it does not soak up the chicken and also allows for the air to circulate around. Result: Crackling sound on each bite.
I used a flat frying mesh because I wanted the oil to drain straight down rather than on the chicken sitting below the other.
It drains the oil so it does not soak up the chicken and also allows for the air to circulate around.
Second, for tender, juicy meat, brine. Brine is essentially salted water. Like the beach, but don't let the chicken swim in this water. Some like to use the measurement of 1 tablespoon of salt for every cup of water, while some would just taste it, and it should taste like the ocean. Luckily, for me, my childhood was filled with trips to Marc's Baybay Beach, a local beach resort near where we live, almost drowned by the shore many times, so I was well-acquainted with what it tastes like. Once you are happy with the saltiness, put the chicken in and keep it overnight in the refrigerator.
Some like to use the measurement of 1 tablespoon of salt for every cup of water, while some would just taste it, and it should taste like the ocean.
Brined and meshed = Crispy, juicy fried chicken (Chicken Katsu or Japanese fried chicken, in this instance.)
What makes this simple dish more special is that it was made with love and shared by two people. I always believe that there's a science that comes with cooking, but mostly, it is an art - it elicits feelings of appreciation and happiness. And that joy becomes real when it is shared.
Give it a try, and let me know how it went!
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