We're a few weeks out from Korean week but we've neglected our posts and are now hastily trying to make amends for our slothful ways. Luckily for our loyal readers, all two of you, and especially for us, we've not stopped cooking and eating.
Above are the lovely ingredients we used to make the savory batter for our Korean Fried Chicken. We chose to go with wings because they're easy to cook, they're fun to eat and they're easy on the budget. What could be better! Also using the wok to fry the wings made everything, including clean up, run much more smoothly.
The Korean chili paste added that perfect extra kick that took something as simple as fried chicken from ho hum to yum yum. Usually I stay as far away from spicy food as possible, but this was delicious and not over the top. This chili paste will definitely show up in dishes well after Korean week is over. You can see the tiny bits of minced garlic and ginger that went into the sauce. It was well worth the effort and we made quick work of tucking in.
Bom Apetite!
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