Korean fried chicken from Australian Gourmet Traveller Magazine, September 2010 (page 137)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KarinaFrancis on July 18, 2016

    I have to confess that I only supervised my S.O. making this, but I'll still take credit. Its dangerously good and if you have a deep fryer, dangerously easy. They turn out crispy, hot, sweet and sticky and not at all greasy. Next time we'll attempt the daikon as well.

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