As a treat for a couple of friends, I made Korean Fried Chicken. The link is from Modernist Cuisine, a site dedicated to the technical side of cooking. I'd heard about the dish on the Food Network, but I didn't know it could be made at home. After going to my local Asian food store and picking up a few ingredients, I was ready to cook. Instead of doing chicken wings, however, I quadrupled the amount of ingredients and cooked an entire chicken. This left me with extra sauce, but considering that it's absolutely delicious (I'm going to have to try it on ribs next time), I really don't mind.
The only criticism that I have about this recipe is that it takes a couple of hours to make--this is not a quick night's dinner. The Modernist Cuisine website gives you an idea of this by the exact nature of their recipe; don't get thrown off by the use of both grams and cups as well as percentages (and this is why I didn't want to post the recipe here, since they do a much better job). I'd save this for a good weekend dinner, but in the end, it's worth it.
The only criticism that I have about this recipe is that it takes a couple of hours to make--this is not a quick night's dinner. The Modernist Cuisine website gives you an idea of this by the exact nature of their recipe; don't get thrown off by the use of both grams and cups as well as percentages (and this is why I didn't want to post the recipe here, since they do a much better job). I'd save this for a good weekend dinner, but in the end, it's worth it.
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