8.170

24 (Sat) June 2017

Tongdak

2.0

by me

at home

-One Serendra, BGC-

solo

The intent was to replicate the whole fried chicken from Jukchae Tongdak (see 6.041 The Original Storm).

I took a cornish game hen – butterflied, brined, dredged in corn starch, then deep-fried it.

Unfortunately, I discovered that brining – which retains moisture – and deep-frying – which requires the absence of moisture – work at contrary purposes.

Anyway, despite the wet sloppiness of the skin, the bird ended up tasting okay.