Culinary News from The Culinary Institute of America

Eric Sze’s Crunchy Chicken from CIA’s Worlds of Flavor

While dining at Taiwanese Wenwen in Brooklyn, my husband took a bite of the restaurant’s fried chicken, and the skin and crust crackled so riotously, so dramatically, we both started to laugh with joy. I learned about Chef Eric Sze’s BDSM chicken (it stands for brined, deboned, and soy milk) at this year’s World of Flavor®.

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