sultanPaksoy's comments

"First off thank you for creating this website. My wife, who's Korean, and I love it and use it all the time. My number one question: can this be done without frying? I'm thinking keep the grill or over at or above 450 F to get crispy skin. I think this would work with the starch as well. Your thoughts? If you have time: What about sweet rice flour instead of potato starch? Am I sacrificing or gaining anything there? Do you have a suggestion for a fresh pepper to use instead of a dried red chili? I want spicy but not too spicy. Thank you in advance. Anyone's opinions are welcome."
in Crispy crunchy Korean fried chicken (Dakgangjeong) — Oct/16