Comments on: Cook the Book: Momofuku – Fried Chicken

By: a leisurely day at Bodega Bay

a leisurely day at Bodega Bay — Mon, 16 Jan 2012 00:16:56 +0000

[...] tossed the chicken with some cilantro, sliced shallot and jalapeno along with a delectably fragrant Octo-Vinaigrette based on David Chang’s recipe in the Momofuku cookbook. That was quite an invigorating [...]

By: a leisurely day at Bodega Bay | Foodhoe's Foraging

a leisurely day at Bodega Bay | Foodhoe's Foraging — Tue, 06 Sep 2011 04:06:51 +0000

By: Momofuku: Fried Chicken | Eat It, Atlanta

Momofuku: Fried Chicken | Eat It, Atlanta — Tue, 13 Jul 2010 18:13:44 +0000

[...] So anyways….I cooked the Momofuku fried chicken. Chang brines the chicken, steams it, chills it, then fries it. Most certainly a fried chicken technique that is new to me. Another blog post and the full recipe can be found at a site I really like, Inuyaki. [...]

By: Madam

Madam — Fri, 09 Apr 2010 11:27:55 +0000

Fucking awesome is right. Thanks for this!

By: The SakéOne Challenge, Part 1: Momokawa Silver and Momokawa Diamond « You, madam, are no Sei Shonagon

Fri, 09 Apr 2010 01:59:33 +0000

[...] chicken or nabe. We drank it with plate of freshly cooked David Chang/Momofuku fried chicken (recipe at Inuyaki). The back of the bottle recommends pairing it with fish and sushi, but there’s that huge [...]

By: Arnold

Arnold — Tue, 16 Mar 2010 09:47:42 +0000

Such a hard question, David! As much as I love the Momofuku fried chicken, the Ad Hoc chicken wins out because all more effort goes into making it, but the end result is totally worth it.

By: Dinner at Eight | COOK, a oui chef journal

Dinner at Eight | COOK, a oui chef journal — Mon, 15 Mar 2010 18:48:06 +0000

[...] A word on the Octo (recipe follows): Named “Octo” because its used with octopus at the restaurant. Garlicky, bright, light and refreshing. And d*mn versatile. Its actually not meant for salads, as it is quite pungent, particularly with the ratio of vinegar to oil. But I like pungent, and so did our guests. (For salad, one could cut the garlic by half, and increase the oil to make it more of a real salad dressing.**) I’ve used this vinaigrette to marinade chicken, drizzle on broiled fish, etc. At Momofuku Noodle Bar, they serve a fried chicken which is tossed in this vinaigrette. Check out this mouth-watering example over at Inuyaki.com. [...]

By: David

David — Sat, 13 Mar 2010 15:58:44 +0000

Arnold, I know they are both different but in your opinion what rocks more?

Sous Vide Fried Chicken or Momofuku Fried Chicken?

By: Arnold

Arnold — Sun, 28 Feb 2010 20:20:57 +0000

I have a really big wok and some large Chinese bamboo steamers.

By: slefkovitz

slefkovitz — Sun, 28 Feb 2010 13:08:28 +0000

how do you use to steam so many pieces of chicken at one time?

By: Mei

Mei — Tue, 05 Jan 2010 22:14:22 +0000

wooo awesome! thanks for posting the recipes. my sister did the whole chicken process twice and it rocked. YUM.

http://familystyles.wordpress.com/2010/01/05/the-family-styles-holiday-eating-escapades-part-one-now-this-is-fried-chicken/

By: Arnold

Arnold — Sun, 22 Nov 2009 19:24:07 +0000

Thanks, Connie. I think the Octo Vin is magical. :)

By: Connie

Connie — Sat, 21 Nov 2009 15:56:10 +0000

Made the octo vin last week. Quite addictive. Would probably make a great marinade too. Love that chicken pic!

By: inuyaki » Cook the Book: Momofuku Week – Ginger Scallion Noodles

inuyaki » Cook the Book: Momofuku Week – Ginger Scallion Noodles — Thu, 19 Nov 2009 10:09:54 +0000

[...] Cook the Book: Momofuku Week – Fried Chicken [...]

By: Omid Tavallai

Omid Tavallai — Thu, 19 Nov 2009 09:10:20 +0000

Chicken wings are often hard to come by in Paris, since they’re typically taken part and parcel with the breast as part of a breast-wing quarter, both at the supermarket and butchers… So when I happen upon them, I buy them in bulk and have a wing-fest.

THIS will be perfect for the next such occasion.

So thank you for sharing this, and OMNOMNOMNOMNOM.