February 07, 2007
Korean Fried Chicken! Finger Licking Good.
Photo courtesy of NYTimes
Doesn't it look tasty! Korean fried chicken. Ah, I remember growing up with this stuff. It is not the same as American southern style fried chicken. As the NYTimes article describes, Korean fried chicken is crispier, less greasy, perfectly yummy. Definitely great with beer. I have tried over the years to replicate my mother's recipe and have not succeeded thus far (I have, however, succeeded in replicating and -gasp - I think improved upon her bulgogi recipe). For the fried chicken, I think she used corn or tapioca starch as part of the batter (not flour) but I can't recall precisely.
Funny timing for this article because I had bought fresh chicken wings last week and had hoped to experiment for Super Bowl Sunday. Instead, I was lazy and never got around to it. However, I do have those chicken wings waiting for me. This article has gotten me motivated again.
Posted by richlee at February 7, 2007 08:09 AMHmm, aren't those chicken wings two weeks old? My understanding of chicken is that if you don't freeze it after three-four days, it's not good anymore.
:)
Posted by: H_dub at February 7, 2007 09:59 AMDid you notice that one of the people they interviewed was the owner of, "the Manhattan franchise of Bon Chon Chicken, a karaoke-and-chicken lounge?" That is genius! Hopefully the mics don't get greasy.
Posted by: Steph at February 7, 2007 04:16 PM