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Fried Chicken with Charred Chile Jam by James Syhabout
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Fried Chicken with Charred Chile Jam by James Syhabout

This simple recipe calls for a wet batter (we always had Perrier around for Pops’s whiskey sodas, so that was the sparkling water of choice, by default).

Brian Hogan Stewart's avatar
Brian Hogan Stewart
May 29, 2018
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Salt + Spine
Salt + Spine
Fried Chicken with Charred Chile Jam by James Syhabout
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Fried Chicken with Charred Chile Jam
Photo by Eric Wolfinger

Excerpted with permission from: Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots by James Syhabout. Hear our conversation with James here.

"We were resourceful in our household. We’d buy whole chickens because they were cheaper and use the legs and thighs for fried chicken. Moms would bone out the chicken …

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