Details of pre-cooking chicken before shallow-frying?
I often precook chicken (generally sous vide or slow roasting in a low oven) before frying (American style) fried chicken. The cooking method for the precook essentially doesn't matter. However you precook, you just want to have it reach a suitable temperature to be thoroughly cooked to a food safe temperature.
I usually precook a bit in advance (or the day before) and after precooking, I cool it back down and refrigerate it. This helps to keep the collagen and other &quot;juicy&quot; parts inside by resolidifying in the fridge.
Then I take the cooked, cooled chicken and proceed with the recipe as normal. Cooking is primarily about reheating the chicken, and cooking the breading. I no longer have to worry about hitting the exact food-safe temperature (because I already did that on the first cook!).
For American-style fried chicken, other than starting with fully cooked chicken, the recipe and method can pick up from the &quot;bread/batter then fry&quot; step as normal. This should translate well to other recipes as well, as you're essentially just searing &amp; reheating the chicken at the end in your pan, rather than cooking it.