![]() ![]() Unlike American fried chicken, which has a thick crust, Korean fried chicken has a thin outer layer made using potato starch, and is double fried to get that extra crispy crunch. It’s often an appetizer or a snack that can be bought in food stalls and restaurants in South Korea and now in America. If you’re wondering about origins, Americans stationed in South Korea during the late 1940s helped influence fried chicken in Korea. Korean fried chicken, also generally called “huraideu-chikin,” is a genre of Korean foods that differs itself from American fried chicken and even other Asian fried chicken, like Japanese tori karaage. What’s so special about Korean fried chicken? This recipe is specifically the sweet and spicy version, called yangnyeom-chikin, which means “seasoned chicken,” but you can leave this sauceless for an amazing treat too. Double fried to crispy perfection, this saucy Korean fried chicken recipe is sweet and comes with a gochujang kick.
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