I'm talking Korean-style fried chicken. Just read an article in the nytimes in which the preparation of this delicious-sounding chicken is described thusly:
"Korean-style fried chicken is radically different, reflecting an Asian frying technique that renders out the fat in the skin, transforming it into a thin, crackly and almost transparent crust."
Apparently what you get is something of a cult in Korea, "crunchy, spicy, perfectly nongreasy chicken." Served with hot-pepper sauces and plenty of beer. Now that's my kind of chicken!
1 comment:
where, oh where can we procure this chicken?
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