To be honest, my fried chicken knows no boarders. I have mashed together (bastardized) at least three countries culinary history. Korean, American and Japanese.
Sweet Chili sauce starts with cooking down red onion, garlic and red chili flakes. I am currently on the black steel band wagon. I love it. Then I hate it. Then I pick back up my cast iron and realize I am being too quick to ostracize the black steel. It’s durable, efficient, and lighter that case iron.
Wheat flour, corn starch and baking soda. Coat completely and deposit for an overnight rest in an enormous slow acting dehydrator (the refrigerator).
Mortar and pestle is the new (old) Cuisinart. No outlet needed and when you are done, your sauce doesn’t taste like electricity.
