"Since the late 1990s and early 2000s, Korean Fried Chicken, which is said to have been invented by one of two Korean restaurant chains (Pelicana Chicken and Mexican Chicken), has expanded from its Seoul origins to achieve international recognition. Fry up a mess of these for your friends, and they'll love you forever." –A&M We're pleasantly reminded of the best version of General Tso's chicken we've ever had-only better.
#Korean fried chicken wings skin#
"Honeyed and fragrant with a fiery kick, ravenouscouple's chicken wings encapsulate the word 'addictive.' The ingenious combination of coating the wings in Wondra and then double-frying them renders the fat and then crisps the skin to the point that it essentially becomes a shell encasing the succulent meat. Try this at during football season and your guests will beg for more! - ravenouscouple Test Kitchen Notes The double frying renders out the fat and makes the skin deliciously crispy. It's very lightly breaded in a light flour, double-fried for a crispy skin, and glazed with a spicy ginger soy sauce. This recipe is inspired by the popular Korean chicken wing craze from chains such as Kyo-Chan and Bon Chan.
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