(Scroll down for recipe)
This is one of my favorite things to do with leftover roast chicken. It's got that soft crispy thing going on. Great with your favorite dipping sauce, I used a roasted garlic aioli here, not made by me but from Stonewall Kitchen. Or sprinkle on a salad or just snack on plain.
I am not giving quantities here as they will vary depending on how much chicken you have. The dark meat tends to stay moister, but I like the white as well.
leftover roast chicken torn in to pieces, about 1" - 2"
Momofuku (David Chang) Tingly seasoned salt or any salt you like
ground black pepper if desired
Coat a sauté pan thickly with olive oil, heat on high/medium high, however you may have to lower once the chicken starts cooking so as not to burn it. Place chicken pieces in pan so that they are in one layer. Season the chicken in the pan...can also do before cooking.
Depending on how much chicken you have, you may have to do in batches. You don't want to overcrowd pan. Add more oil to pan as needed.
Sauté chicken about 2 minutes per side depending on how crisp you want it. You don't want to go too far or chicken will become too tough.
If you don't plan on eating them right away, store in refrigerator.