The NY Times has an amusing piece on the wonders of Korean-style fried chicken and just what makes it different and tasty. I only wonder at the idea of a “Karoke and fried chicken lounge”.
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6 Comments
Metafilter had a post on this:
http://www.metafilter.com/mefi/58426
“In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”
/Do the Americans like the sweet moo as well?
“In Korea, chickens are much smaller, so the whole chicken is fried and served, hacked up into bite-size pieces. But the large breasts and thighs of American chickens are a challenge to cook evenly.”
Korean chicken is tastier and more tender than the hormonally enhanced chicken we get back home.
Thanks for the link to the article. It gives a good description of the ’science’ behind the recipe.
consistently the worst fried chicken I’ve ever had
The secret is the moo. It’s just too greasy without it. At Roy Rogers I substitute it with pickles. At KFC, I just go with the cole slaw.
Instead of salt and pepper, I prefer ketchup mixed with tabasco sauce.
how do you eat your chicken?
It takes a tough nation to fry a tender chicken.