Guardian Australia
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...
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