Sunday Paper Recommends—Week of October 15, 2023

At The Sunday Paper, we often discover books, podcasts, films, and other works that move the needle and spark inspiring change. We hope these suggestions—plus this new recipe—open your heart and mind and encourage you to come together for meaningful conversations.

What We're Watching

Oscar winners Tommy Lee Jones and Jamie Foxx have teamed up for The Burial, a new movie that tells the true story of an unlikely bond that forms over a lawsuit. Based on a true story, the film is electric in its calling out corporate corruption and racial injustice—and the performances are stunning.

What We're Reading

Award-winning Israel author Yossi Klein Halevi has written a poignant and deeply compassionate book in Letters to My Palestinian Neighbor. This book is for all the time, but most certainly, at this very moment, as he explores the barriers between Israelis and Palestinians with empathy, he offers breathing room for all aspects of the story to find the light. It's a necessary read.

What We're Listening to

The Capitol Coffee Connection Podcast is all about bringing together elected officials from all walks of life to engage in conversations that go beyond the headlines and party lines. Host Liz Naftali spoke with Maria this week about her firsthand experience in Israel last Saturday. Click here to watch.

What We're Making

CRUNCHY RECIPE

Nashville Hot Honey Karaage

prep time 
10 minutes 

cook time 
15–20 minutes 

yield 
5–6 servings 

2 cups (240g) cornstarch 
2 tbsp (30ml) soy sauce 
1 tbsp (15ml) distilled white vinegar 
1 tsp (5g) grated ginger 
1⁄2 tsp (3g) freshly ground white pepper 
3 tbsp (45g) sriracha(or chili paste of choice) 
1 1⁄2 tsp (9g) fine sea salt 
2 lb (910g) boneless and skinless chicken thighs, cut into 1-in (2.5cm) chunks 
2 1⁄2 qt (2.4 liters) vegetable oil 
Honey, for serving

Nashville hot oil: 
2 tsp (6g) smoked paprika 
3 tsp (6g) cayenne 
1⁄2 tsp (3g) freshly ground white pepper 
2 tsp (7g) garlic powder 
1 tsp (4g) MSG (optional) 
2 1⁄2 tsp (15g) fine sea salt 
1 tbsp (13g) light brown sugar 
1 cup (250ml) hot fry oil (from frying the chicken) 

Ah, the combination of not one but two of my all-time favorite fried chickens. Karaage happens to be completely gluten free, so here you go, gluten-free homies—we’ve got your recipe. (Love you so much.) I think the crunchiest of all chickens is usually Korean fried chicken, but one of the beauties of karaage is the simplicity of its texture—it’s very light and crisp, but its initial crunch is always so tantalizing. It belongs in this chapter. 

1 Place the cornstarch in a shallow dish. Set aside. Place a wire rack on a baking sheet. Set aside. 

2 In a medium bowl, combine the soy sauce, distilled white vinegar, ginger, white pepper, sriracha, and fine sea salt. Whisk until combined. Add the chicken to the mixture, coat thoroughly in the sauce, cover, and place in the fridge for at least 5 minutes or up to overnight. 

3 Add the vegetable oil to a 6-quart (5.6-liter) heavy-bottomed pot. (The oil shouldn’t be any higher in the pot than halfway.) Heat the oil to 350°F (180°C) over medium-high heat. 

4 While the oil is heating, toss the chicken in the cornstarch until it’s completely coated in every nook and cranny. Place the coated chicken on a separate baking sheet. 

5 Working in three batches, place the chicken in the hot oil and fry for4 to 5 minutes, or until it’s completely cooked through and the outside is a crispy golden brown. (To check if the chicken is fully cooked, remove the thickest piece and cut it in half. If the inside is bleeding or still pink, place it back in the oil and continue cooking until it’s fully cooked.) Transfer the cooked chicken to the wire rack to drain. Repeat with the remaining chicken. 

6 Make the Nashville hot oil by combining the smoked paprika, cayenne, white pepper, garlic powder, MSG (if using), salt, and brown sugar in a medium metal or heatproof bowl. Whisk until combined. Add 1 cup (240ml) of the hot fry oil from the frying pot. Whisk again until thoroughly combined. 

7 Add the chicken to the Nashville hot oil. Toss until the chicken is completely coated and then transfer to the wire rack to drain. Serve immediately with a light drizzle of your favorite honey over the top. (Alternatively, serve as is or with a flavored mayo or aioli on the side for dipping.)