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Ok, these were delicious. Super crispy, as advertised. I did some with Kenji’s Sweet Soy-Ginger Glaze and some with his Sweet and Spicy Korean Chile Sauce. And one plain to get perspective as just fried chicken.
Making J. Kenji Lopez-Alt’s Extra-Crispy Korean Fried Chicken tonight. Here’s the chicken tossed in salt, cornstarch, and baking powder and ready to rest in the fridge.
Last week I made the Málà Salt and Pepper Chicken Wings from J. Kenji Lopez-Alt’s The Wok cookbook.
Overall, this was a big hit. The potato starch coating puffed up and had a good crunch. The only problem was that they were too salty, but that can be fixed. 4 stars ★★★★☆
J. Kenji Lopez-Alt’s málà salt and pepper chicken wings recipe
Last week I made the Cantonese Pepper and Salty Shrimp recipe from J. Kenji Lopez-Alt’s The Wok cookbook. This recipe was wild.
As written, I wouldn’t make this again. But if I did, I would try it with headless, peeled shrimp. 2 stars ★★☆☆☆