How to Serve “Red Devil Chicken” and Fluffy Potatoes to Delight All Five Senses

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listen to the ultimate crunch. Today, we’re taking the classic “Pollo alla Diavola” to a whole new level of crispiness.

Ingredients (For One)

　◆Main◆

• 160 g / 5.6 ozPotato
• 160 g / 5.6 ozChicken thigh
• 600 ml / 20.3 fl ozWater (for boiling)
• 10 g / 0.35 ozSalt (for boiling water)
• 1 clove (5 g / 0.18 oz)Garlic (crushed)
• 2 pcsDried red chilis (whole)
• 1 tspOlive oil
• To tasteSalt (for seasoning chicken)
• 1 tspRendered chicken fat

　◆Sauce◆

• 20 ml / 0.7 fl ozHeavy cream
• 10 ml / 0.3 fl ozWater
• 7 g / 0.25 ozPizza cheese (or Shredded Mozzarella)
• 2 pcsRed chilis (minced)
• 1 clove (5 g / 0.18 oz)Garlic (grated)
• 1/4 tspCumin powder
• 1/4 tspGranulated consommé
• 1 tspOlive oil

　◆Finishing◆

• 1 stalk (approx. 10 g / 0.35 oz)Cilantro (chopped)

Instructions

1. Preparing the Potatoes Cut the potatoes and boil in salted water.
   Once it reaches a boil, simmer for 4 minutes over low heat.
   Drain in a sieve and let the moisture evaporate—this is the secret to a fluffy, “Hoku-Hoku” texture.
2. Infusing the Olive Oil
   Add olive oil, crushed garlic, and whole dried chilis to the pan.
   Sauté over low heat to deeply infuse the oil with these aromatics.
3. Searing the Chicken until Crispy
   Sear the chicken flesh-side first, then flip to the skin-side.
   Use a weight and cook over medium-low heat for about 10 minutes.
   Wait until the sound becomes a high-pitched “crackling” and the skin feels as hard as a “rigid board”—this is the peak of crispiness!
4. Sautéing the Potatoes
   Flip the chicken to sear the flesh-side for 1 minute, then remove.
   Using the flavorful rendered fat remaining in the pan, sauté the boiled potatoes over medium heat until golden brown.
5. Heating Aromatics & Spices
   Add minced chilis, cumin, and grated garlic into the collected fat.
   Sauté over low heat until the aroma fills the kitchen.
6. Making the Rich Cheese Sauce
   Pour in the heavy cream and turn off the heat immediately once it boils.
   Add the pizza cheese and let it melt slowly with the residual heat for a velvety smooth sauce.
7. Plating & Serving
   Pour the rich sauce over the crispy chicken and garnish with fresh cilantro.

JIN’s Notes

• Use waxy potatoes, like May Queen (or Yukon Gold/Red Bliss), because they hold their shape perfectly.
• Remove any excess skin and fat from the chicken thighs.
• Once the heavy cream comes to a boil, remove it from the heat immediately.
• Coarsely chop the cilantro leaves and finely mince the stems.