8.170 Tongdak


24 (Sat) June 2017



by me

at home

-One Serendra, BGC-


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.

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