Korean-style fried chicken with corn cracker bake from John and Lisa's Kitchen: Everyday Recipes From a Professional Chef and a Home Cook (page 66) by John Torode and Lisa Faulkner

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  • garlic powder
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  • Serves : 4

  • EYB Comments

    Chicken marinates for a couple of hours or overnight. Can substitute garlic paste for garlic cloves, ginger paste for fresh ginger, agave syrup for rice syrup, apple cider vinegar for rice vinegar, and soured cream or cream cheese for crème fraîche.

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Notes about this recipe

  • Eat Your Books

    Chicken marinates for a couple of hours or overnight. Can substitute garlic paste for garlic cloves, ginger paste for fresh ginger, agave syrup for rice syrup, apple cider vinegar for rice vinegar, and soured cream or cream cheese for crème fraîche.

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