Serious Eats: Talk
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: http://kitchendreamer.blogspot.com/2010/02/other-kfc.html
If anyone has a good solution to this problem, please let me know! Thanks in advance. :)
