Jason has been wanting to try Korean fried chicken forever, so we finally got around to attempting it. I used a recipe from the NYT which had you marinate the chicken (I used boneless thighs) in a mixture of garlic and grated onions, which struck me as weird but what do I know. You then dredge them in a cornstarch/flour blend and fry away. They are tossed in a spicy gochujang sauce afterwards, which made them a bit like the boneless wings from the Hangar, albeit much, much spicier. Jason was hoping it would be crunchier; after doing some reading it seems like double frying is the way to go for that. Still, they were hard to stop eating, being spicy, salty and a little sweet. Served with rice, kimchi and some cucumber pickles.
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