Grilled Chicken with Garlic and Rice Vinegar — Taiwanese American-Style
Make your Memorial Day cookout a tasty Taiwanese American one.
Forget the burgers and sausages. Make room for “Grilled Chicken with Garlic and Rice Vinegar” instead.
Super moist, delightfully garlicky, and full of smokiness and brightness, this easy recipe is from Win Son Presents: A Taiwanese American Cookbook (Abrams, 2022), of which I received a review copy.
The book is by Josh Ku and Trigg Brown, co-founders of the wildly popular Win Son and Win Son Bakery, both in Brooklyn, with an assist from noted Brooklyn food writer Cathy Erway who’s the author of “The Food of Taiwan” (Houghton Mifflin Harcourt, 2015).
Brown, who had cooked at New York City’s Craft and Upland had a Taiwanese American mentor, Pei Jen Chang early in his career. He teamed with best friend Josh Ku, a former property and construction manager whose parents grew up in southern Taiwan, to open the restaurant. It is named for the sweater manufacturing company, Winsome, which Ku’s grandfather started in Taiwan. Its name roughly translates from Chinese to “success and abundance of profit.”
It proved prophetic given the throngs now flocking nonstop to both Win Son and Win Son Bakery.
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