Reducing oil Splatter with the Momofuku fried chicken, HELP!
I am planning on making David Chang's fried chicken tonight, which is steamed and then chilled, then fried. Since it is fried without flour, the oil popping and spattering is ridonkulous, I was hoping that you clever hounds had some ideas to help me avoid oil burnies.
I will be frying in a large Dutch oven, but I do not own a deep fryer. Thanks for the help!
Heavy spattering when deep frying is a product of steam that is generated immediately as the food enters the oil. The steam is of course from the water on/in the food.
The first thing to consider is that your chicken should be as dry as possible. Drying it with a paper towel before you slip it into the fryer (dutch oven) will help reduce splatter.
Wear long sleeved clothing and stand away from the fryer (dutch oven) when slipping the chicken into the oil. You don't need to be looking into the oil from above the fryer when you load it.
Slip your food into the oil "slowly" using long handled tongs or similar tool that allows you to have good control of the food item(s). Don't drop the food into the oil or slip it in too quickly.
Thanks for the info and advice todao! I can use all the help I can get with reducing the splatter. I just tried to make toffee and burned the first batch of the season! Hopefully not a sign of things to come.
Do you think that the splatter screens they sell at dollar stores would help keep the splatter under bay, or are those a waste in your experience? Thanks again!
The splatter screens do help and you can get better ones, which are wider and more substantial, at a cookware stores. On the other hand, I have one that I think I bought at some high end store which is about 50% solid metal with a three inch hole in the center with screening over it. That one works great at preventing splattering but holds in so much moisture that you don't get the fried effect that you want.
I agree that splatter screens can be useful but I wouldn't leave it in place longer than the amount of time it takes for the splattering to subside during the cooking process. I also would not use something that is essentially solid with a small screen covered hole in it; for reasons gfr111 outlined. I don't normally use a splatter screen because, IMO, it's' one more thing to have in my way when I'm trying to prepare a meal. I suppose you could consider me a minimalist in the kitchen.
Per below, it does need to dried so that the food actually cooks by "pushing" the water out of it. But something you might consider if you like the recipe and plan to make it again is one of those great "spatter screens," available at any decent food/supply shop or maybe even the supermarket. Love that thing. Replace it yearly.
And per above, I really must start reading threads more carefully. Sorry to repeat.