Cooking and Baking

Fried chicken batter

I tried making Korean fried chicken for the first time last night and had really good results.

The only thing I'd like to improve on in the future, is finding a way to get the fried batter to stick to the chicken better. The ones I made last night had a tendency to pull apart as you bit into the chicken.

My methods and recipe are here:

If anyone has a good solution to this problem, please let me know! Thanks in advance. :)

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