So this is odd, but I have some kind of intolerance to some ways chicken is prepared. I get tingling skin and it breaks out my dermatitis.
Recently, I found out this does not happen when chicken is prepared in ways that make it SUPER moist. For instance I can eat crappy mall teriyaki or Panda Express chicken or crappy Chinese takeout chicken with impunity. But go and eat one piece of organic rotisserie or home cooked chicken thigh and I’m tingling all over. All I can suss out is the drier the chicken the worse the issue is.
So how are they preparing those moist af chickens at cheap Asians joints? I’ve asked around and found out they’re usually using chicken thigh from Tyson or some other cheap brand, but beyond that have no idea what they’re doing to it.
Are they soaking the raw chicken in something? They must be cause at the mall terriyaki place, the chicken strips look basically coated in some pale yellow/white wet stuff before they hit the heat.
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