24 (Sat) June 2017
-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.