South Korea, Asia Pacific, Chicken, Food
The dish, adapted from one brought by US soldiers after the Korean war, has sparked thousands of variations and sits at the forefront of the K-food wave
Inside a teaching kitchen south-east of Seoul, I coat a whole chicken – cut into eight parts – in batter and dip the pieces carefully into a bowl of powdered mix until covered in a light, fluffy layer.
A chef watches intently. “Don’t rub it,” he says. “Keep it delicate.”
Continue reading… The Guardian
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