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KFC - Korean Fried Chicken
There are many ways to fry a chicken. It seems that nearly every culture has had a crack from Southern America to Japan. However, once you go Korean fried, trust me, you won’t go back.
KFC (Korean Fried Chicken) first graced mouths towards the late 1970s and is thought to have immerged into Korean kitchens from the American military presence during the Korean War. The mouth-watering versions of the dish we know today are the result of locals adapting recipes to Korean tastebuds. Seriously speedy to prepare and more delicious than any drive thru, this recipe certainly won’t leave a dent your hip pocket either. The twice-fried recipe allows for maximum fat rendering and ultimate crispiness which results in it being surprisingly not greasy. Should vego be more your thing give sweet potato or eggplant a go as both work tremendously well.
Best enjoyed with friends, paired with an ice-cold beer and served with kimchi or pickled daikon, this recipe is finger licking good in the best kind of way.