![]() But keeping it small helps it fry more quickly and evenly and works well for group eating. It turns it into a challenge when trying to distinguish white and dark meat. It’s hacked into bite-sized pieces with a Chinese cleaver or shears. A diluted solution of raspberry vinegar is my preferred choice, but use any acidic marinade you want.Ĭhicken in this part of the world isn’t cut on the joints like western chicken. Since my primary goal was hitting the right texture, I didn’t bother to marinate the chicken. Kyochon is batter-based and has a deep garlic flavor with a little sweetness. You can smell it whenever you’re in the vicinity of a chicken hof.įor an added bonus, I also experimented with making the Kyochon Chicken style. Two Two has a distinctive Chinese five spice scent, particularly star anise, with a touch of cinnamon. We used potato starch, but corn starch is more available in American kitchens. ![]() We decided to try three different approaches from our research to mimic the Two Two style. ![]() We then had a little pow wow about what we’ve heard over the years in Korean fried chicken techniques. Eun Jeong checked Korean sites, and none of them sounded definitive. I found a few recipes for Korean fried chicken, like this one in The New York Times from the cookbook Quick and Easy Korean Cooking (Cecilia Hae-Jin Lee), but none of them sounded like what we have in Korea. We also checked out a TV program that quickly went behind the scenes of a chicken joint but didn’t divulge the secrets. ![]()
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