by leagatacilo@gmail.com | May 2, 2019 | Chicken, Sauces, Marinades & Dry Rubs
Because potato starch is used in the batter and the chicken is double-fried, Korean fried chicken is very crispy. After the initial fry, the additional moisture in the chicken is likewise boiled out. Even when coated in a glaze, Korean fried chicken is renowned for...
