Coca-Cola chicken with crispy togarashi chicken skins from The Global Pantry Cookbook: Transform Your Everyday Cooking with Tahini, Gochujang, Miso, and Other Irresistible Ingredients (page 137) by Scott Mowbray and Ann Taylor Pittman

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Notes about this recipe

  • pattyatbryce on April 14, 2024

    I usually skip braised chicken because crispy skin is my favorite part of chicken. This solved my problem! I had yummy crispy skin and super-moist chicken. I will do this with other braised chickens in the future. My only changes: 1. I put the garlic into the frying pan for a minute or two after removing the chicken and before deglazing the pan with Coke. 2. Next time I would put the togarashi on the skins at the 30 min mark. The spice was pretty browned when it was on the whole time.

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