edmundhuber

edmundhuber's comments

"Hello Maangchi, thanks for this recipe. The first time I made this, I used smaller wings (from a pack of cheap "party wings"). With ~20 - ~30m fying time total, the chicken ended up very dry. I think it's very important that the wings you use look nice and fat, and preferably come whole, not in halves. With ~10m first fry, and ~3m second fry, the chicken came out juicy and tender. We made sure we used ssalyeot and not mulyeot, and it ended up tasting a little *too* much like rice. Maybe this had to do with the brand of ssalyeot we used. With ~10m first fry, and ~3m second fry, the chicken came out juicy and tender. It might be helpful if the recipe had oil temperature, I was kind of winging it (ha ha!)."
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Jun/17