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For the Extra-Crispy Korean Fried Chicken, I also made J. Kenji Lopez-Alt’s Sweet Soy-Ginger Glaze.
This was our favorite of the two sauces for the Korean fried chicken. What isn’t to like?
Wednesday I made the Extra-Crispy Korean Fried Chicken recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
I thought the chicken was excellent. 5 stars ★★★★★ (though I think Megan would ding it a star for the fact that it is fried)
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 ★★★★☆