New product saves oil used for deep frying and cuts fat

By Erika Engle

POSTED: 01:30 a.m. HST, May 14, 2012

~~<p>The oil was dark and old-looking, but the spicy chicken Colin Nishida cooked quickly was light and crispy, not greasy, moist on the inside and delicious throughout.</p>
<p>That's what one would expect from the chef and owner of Side Street Inn on Da Strip (as well as the original, on Hopaka Street), but a secret ingredient was at play here. The paper towels upon which he drained the chicken had only small spots of oil on them, not large pools or blotches.</p>
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The oil was dark and old-looking, but the spicy chicken Colin Nishida cooked quickly was light and crispy, not greasy, moist on the inside and delicious throughout.

That's what one would expect from the chef and owner of Side Street Inn on Da Strip (as well as the original, on Hopaka Street), but a secret ingredient was at play here. The paper towels upon which he drained the chicken had only small spots of oil on them, not large pools or blotches. Login for more...