This Korean-inspired fried chicken is poached in a vinegar brine before frying. The vinegar tenderizes the meat, while the parcooking allow for frying at a really high temperature without leaving the inside undercooked. The result is an exceedingly crisp exterior surrounding perfectly tender, flavorful meat. Because it’s so crisp, it can handle a slathering of hot and sweet sauce and still crackle when you bite into it. It’s impossible to eat without making a mess of yourself, hence the name.
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Gochujang, a fermented hot chile and soybean paste, makes a sauce that’s Buffalo-ish but by way of Korea.
Easy and amazing. At first, I wasn't sure about the sauce, but the way it all came together was divine.
An interesting recipe but not an OMG amazing one. I couldn't for the life of me figure out how including or leaving out the couple of teaspoons of apple juice made any difference as it was overwhelmed by the 6 tablespoons of chili/soy paste. It is a very sticky sauce. I tasted it hot and cold and even though there is a lot of fussiness with the ingredients, there wasn't that much depth. And it was saltier than I would have wanted due to the soy sauce and the salt inherent in the chili paste. I used Haechandle premium brand extra hot for my paste.
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
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