Korean fried chicken from Saveur Magazine, March 2010 (#127) (page 90)

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

  • Rinshin on December 31, 2014

    I followed the recipe and found that timing may be a little off. It took less than 6 min each time (double frying) at 350F to fry the chicken. Best to go with color of the chicken instead of relying on time. The taste of the sauce was excellent and really enjoyed the dish.

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