Korean fried chicken, rice and soy sauce cabbage

Doesn’t look super fancy but it sure was a tasty bomb.

All in all an easy process which started by deboning a very local chicken and dicing it

Followed by a 2h marinade in the typical garlic / ginger / soy sauce / mirim

This time I went with potato starch with a bit of usual flour in it - it was much more crispy with this tweak

I went with double deep frying so here a first pass

And the second pass

We have kids that don’t take the sauce when fully loaded with goshujang so I served the sauce in separate bowls for kids and adults instead of dipping all in the kitchen.

Et voilà :)