![]() ![]() Boneless chicken cooks much faster, and all you have to worry about is not overcooking them. Chicken tenders: Using boneless skinless chicken breast to make tenders is great for those who love white meat.I prefer to keep them whole, though whole wings can be a bit harder to deep-fry, requiring more oil and longer cooking times. The Bonchon Soy Garlic Wings are a favorite of many, and they are usually fried whole, though you can choose to use flats and drumettes with the wing tip discarded. You have many different options when it comes to which parts of the chicken to use for Korean Fried Chicken: I CAN tell you that it is the most delicious version of Korean fried chicken I have ever had. I’m honestly not exactly sure where this recipe falls, but I can say that it has elements of both sweet and spicy, with a garlicky kick. 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.
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