K-Foodie's comments

"Hi, I was wanting to make korean fried dishes, especially Yangnyeom tongdak and Tangsuyuk. I noticed that the fry batters you use for dakgangjeong, yangnyeom tongdak, and tangsuyuk are different: https://www.maangchi.com/recipe/yangnyeom-tongdak 1/2 cup potato starch powder, 1/4 cup all-purpose flour, 1/4 cup sweet rice flour, and 1 egg. https://www.maangchi.com/recipe/dakgangjeong 1/2 cup of starch powder, 1/2 cup of flour, and 2 eggs https://www.maangchi.com/recipe/tangsuyuk 1 cup plus another 1/4 cup of potato starch, and 1 egg white I was hoping you could answer a few questions since the different batters has created some confusion: 1. Are the different batters an "evolution" of philosophy on fry batters? Or were they from different sources? 2. Do you have a favorite batter? Thanks so much,"
in Seasoned fried chicken (Yangnyeom-tongdak) — Feb/13