From James Syhabout's Hawker Fare: "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 thighs and use the bones for stock, even though she knew that fried chicken on the bone was much better— an economic compromise. The chicken was still delicious. It was something to come home after school to a plate of it— the aromas alone were addicting. Fried chicken was one of my favorite foods EVER. (If Moms didn’t make it I’d have to make a Church’s run, that’s how much I loved fried chicken.) 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). Unlike Southern fried chicken, no seasoning of the flour is required—it’s all about marinating the meat. It’s fantastic on its own, but I always find myself raiding the fridge for some sort of spicy condiment, and Crystal hot sauce wasn’t an option. Charred chile jam (naam prik pao) is my go-to hot, along with Shark brand Sriracha straight out of the bottle."
Makes 2½ cups