Michael Solomonov Recipes

TwiceFried Chicken Recipe Michael Solomonov

WEBJun 28, 2019 · Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5 …

1. Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
2. Bring the cured chicken to room temperature. (You don’t want to fry ice-cold chicken, because it won’t cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
3. Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces—about halfway up the side of the pot. (Oil expands as it heats, so don’t overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It’s fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
4. First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don’t stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!

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Chicken Thigh Shawarma The Taste Edit

WEBJan 7, 2019 · Mix the Spice Blend with the salt in a small bowl. Rub the chicken thighs all over with the mixture and roll up. Place each …

1. Mix the Spice Blend with the salt in a small bowl. Rub the chicken thighs all over with the mixture and roll up. Place each seasoned and rolled thigh on a piece of plastic wrap and tightly roll each in the plastic, securing the wrap under the rolls. Refrigerate for at least 2 hours or up to 2 days.
2. Bring a medium pot of water to a simmer. Carefully lower the wrapped chicken rolls into the hot water and poach them for 15 minutes. Transfer to an ice bath, then drain and refrigerate for at least 2 hours or up to overnight.
3. When you’re ready to serve the shawarma, unwrap the chicken and slice each roll thinly. Place a cast-iron skillet over medium-high heat and add the oil. Cook the sliced chicken, turning occasionally, for about 3 minutes, or until the pieces are slightly charred.
4. Combine ½ cup ground turmeric, ½ cup ground cumin, ½ cup ground black pepper, and 2 tablespoons each ground cardamom and ground coriander in a small bowl and mix well.

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