Yangnyeom is another variation, a spicy Korean fried chicken with a slightly different dredging and frying process. Dakgangjeong is the classic-it’s basically a soy garlic fried chicken. Two of the main types are dakgangjeong and yangnyeom. The double-frying process that yields an incredibly crispy, crunchy exterior.The sauce-a sweet or spicy sticky concoction that thinly coats the chicken.Korean-style fried chicken is similar to American fried chicken in that it has a crispy coating and juicy meat. Instructions on how to oven-fry (or air-fry) instead of deep-frying!.Step-by-step recipe instructions and photos. Answers to all your fried chicken questions.That’s the case for Gordo’s “Bon-Davi” Korean Fried Chicken recipe, which I’ve documented here. Sometimes, the best recipes come from those who enjoy eating more than those who enjoy cooking. The next time we got together, he made it for dinner, and it was out-of-the-ball-park homerun good. He proudly called it, not Bon-chon chicken, but Bon-Davi chicken, because he had developed the recipe himself after trying many different recipes. One day, I gave him a call to catch up, and he was in the midst of making his own soy garlic Korean fried chicken at home. I’ve known David-better known as Gordo-since kindergarten, and I have often called him in the midst of enjoying a takeout box of Bonchon chicken tenders! We often get together, the last time hiking at one of our favorite places, Mohonk Mountain. It’s also a favorite of my grade school buddy and retired Air Force veteran, David. When it comes to eating out, my favorite Korean fried chicken comes from a South Korean international chain- Bonchon Chicken, a restaurant with over 100 stores in North America and more across Asia. Korean fried chicken comes in many different forms, and though I’ve enjoyed it many times, I’ve never tried to make it at home-until now.
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