Spicy Korean Fried Chicken

Posted on 01. Sat, 2010 by admin in Appetizers/Dim Sum, Asian Recipes, Asian Region, Korean, Poultry

The wings are first bathed in milk for 1.5 – 2 hours. The theory to this madness? It gets rid of that chickeny/hennish smell but still leaves you with an incredibly tender chicken.The wings are double fried before being covered in the marinade to give it an extra crunch. Is the trouble of deep frying worth it you ask? YES!!!!