Chocolate Flan, Cactus Sorbet and Guava Doughnuts: The Amazing World of Mexican Desserts
Christopher Kimball’s Milk Street Radio
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How to Cook Korean Fried Chicken in a Double Fry
Not everybody does this, but one of the lessons we learned that was really cool is a marination for the chicken that is then turned into the slurry. I met a bunch of folks who would marinate the chicken in soy sauce, some ginger, a little bit of gochujang, stuff like that and let it sit for half an hour or so. Then take that out and use the remaining marinade as the basis for the slurry,. adding some cornstarch or potato starch to that, and then throwing the chicken back into coat. So now you've taken those same flavors and obviously you've marinated the chicken in it, but now you're drawing them in
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