From classic comfort foods to regional standouts and desserts, we'll be sharing a new recipe with you each week. See the complete list of recipes at the end of this post.
Photo by Arnold Gatilao Thin, crisp crust is the key to Korean fried chicken.
This week, we're taking on Korean fried chicken.
Korean-style fried chicken is fried twice, resulting in a skin that's way crisper than your average fried chicken. It's actually less greasy, too. That's because the fat in the skin renders completely, making it paper thin and crackly.
For extra flair, the twice-fried chicken is also often twice-seasoned, once before and once after frying. The flavorful chicken is a popular bar food or after-meal snack in Korea. There, you'll find it at nearly any mom and pop place around, usually being served with pickled radishes, beer, and Korea's most well known alcoholic beverage, soju.More »