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).
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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