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Old 12-28-2009, 05:11 PM   #11
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Old 12-28-2009, 05:23 PM   #12
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Sometimes I'll use panko, when I want a more breaded (crumb) texture. But then there are times when panko isn't really appropriate and just regular AP flour does the trick.
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Old 12-28-2009, 10:27 PM   #13
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Quote:
Originally Posted by jennyema View Post
Korean fried chicken is fried twice, which is why it's so crispy.

It's usually coated in a mixture of regular white flour and corn starch. Corn starch is used a lot in asian cooking to get a crispy texture.
yay! Cornstarch was my suggestion too! I use some cornstarch and flour when deep frying tofu! never thought about adding some to chicken though!
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