jazzbo Posted February 12, 2007 Share Posted February 12, 2007 Hello -- For all you fried chicken fans: Koreans Share Their Secret for Chicken With a Crunch http://www.nytimes.com/2007/02/07/dining/0...;pagewanted=all Link to comment Share on other sites More sharing options...
Clipped Posted February 12, 2007 Share Posted February 12, 2007 ever had southern thai fried chicken? same thing...maybe even better Link to comment Share on other sites More sharing options...
jazzbo Posted February 13, 2007 Author Share Posted February 13, 2007 I lived in the South and Oklahoma for 15 years before moving to Thailand so I guess so... The New York Times has run 108 articles on "southern fried chicken" since 1981 but they still found the Korean approach unique...and I know about the buttermilk. Link to comment Share on other sites More sharing options...
Clipped Posted February 13, 2007 Share Posted February 13, 2007 no no no, not the southern fried chicken in the states... the fried chicken in the south of thailand....had yai or in thai....gai tod hadyai....fried with onions and sometimes garlic...delicious...when they use new oil that is. Link to comment Share on other sites More sharing options...
jazzbo Posted February 14, 2007 Author Share Posted February 14, 2007 Sorry Mr. Clipped -- must be all the muscle relaxers the docs are giving me -- did not see the THAI...the closest I have had was an street hawker selling excellent fried chicken near Thonburi -- close to what you described..and it was delicious. Link to comment Share on other sites More sharing options...
Clipped Posted February 14, 2007 Share Posted February 14, 2007 no problem...i love muscle relaxers... Link to comment Share on other sites More sharing options...
jazzbo Posted February 17, 2007 Author Share Posted February 17, 2007 I guess my reason for posting this was for the technique namely their method of cooking the chicken, taking it out and letting it cool, then cooking it for a second time. It reminded me of a classic French technique for cooking potatoes: Slice the potatoes thin then fry them once in oil at 350 F; take them out and then fry them in oil at 400f. They puff up like Chinese lanterns or sopapillas. Link to comment Share on other sites More sharing options...
jazzbo Posted February 17, 2007 Author Share Posted February 17, 2007 I guess my reason for posting this was for the technique namely their method of cooking the chicken, taking it out and letting it cool, then cooking it for a second time. It reminded me of a classic French technique for cooking potatoes: Slice the potatoes thin then fry them once in oil at 350 F; take them out and then fry them in oil at 400f. They puff up like Chinese lanterns or sopapillas. Link to comment Share on other sites More sharing options...
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