I butchered two fresh whole young chickens that were exactly the same size (weighing in just under 4 ½ pounds each). The recipe calls for drumsticks, thighs, and wings, but no breasts. This particular Korean fried chicken is one of the crunchiest fried chickens I've ever had with a spicy yet flavorful sauce that has way more dimension than your standard Buffalo. When combined with football watching, it mimics the consumption of Buffalo chicken, and in my opinion even surpasses it. Korean fried chicken boasts a thin, brittle, incredibly crispy crust and a complex spicy sauce featuring gochujang, Korean chili paste. I've eaten Korean fried chicken once before, many years ago, and recall seriously delicious memories of the experience. For months now I've been wanting to make Korean Fried Chicken.
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