The KFC that TVC was referring to is Korean Fried Chicken, not the KFC fast food chain. The breading is different. Dredged in potato starch or corn starch. It makes a thin, but crispy crust. It also often has a sauce on it. There are a handful of places in the Dallas area that have it. There is a Korean Fried Chicken chain called Bonchon, and there is one about two miles from me in Frisco.
Gluten free pasta, beans and tomato sauce puréed, red onion, fresh. An express lunch and dinner. Beans were cooked and frozen, tomato sauce from a jar, my only job was to add fresh garlic, fresh onion and seasoning and to combine and purée it. Puréeing it makes it easier on my digestion.
I finally found that lost portion of hot buttered chicken in the freezer. I wasn't initially convinced that it would freeze and defrost well but it turned out very good, albeit I think a little "hotter" than when it went in.
Finally got our turkey day meal. Cut turkey in half. Dry brined and roasted one-half. Craig wet brined and smoked the other. Dressing/stuffing cooked underneath the roasted turkey. Homemade/scratch green bean casserole. Sweet potatoes with butter, rum, brown sugar and pecans. Gravy made with stock from neck, backbone, gizzard, liver of turkey, along with a mire poix for flavor and additional thickening power.
Edit: caseydog I've just checked and Bonchon don't have outlets in Europe, only America and Asia. It can't be long though, really tasty chicken, I was impressed.
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