Calliope's comments

"I made this yesterday and my sauce was really good until I reheated it. I made it before frying the chicken (as it's described in the written recipe) and it had a great consistency, but when the chicken was fried and put in the reheated sauce, the sauce became a hard caramel, which was very weird texture-wise. There was nothing wrong with the taste though, but I think I'll make the sauce while the chicken is frying next time :)"
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Apr/21