Literally everyone on Twitter: “No.”
Everyone knows that chicken should never be undercooked.
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...Because, as we've all been taught, raw chicken is a breeding ground for salmonella.
According to the USDA, raw chicken should be cooked until it reaches an internal temperature of 165°F to kill all potential bacteria.
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Well, earlier this week, Food & Wine posed a different take on the raw chicken debate: Would you eat raw chicken, if it was in sashimi form?
The dish (which, yes, exists) is called "Torisashi" (Tori means bird; sahi is an abbreviation of sashimi, meaning raw fish and meat) and is served in many restaurants in Japan. A handful of American establishments also serve the dish, most notably Ippuku, a Japanese bar located in Berkeley, California.
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