I’ve got the Ottogi Chicken Frying Mix for some home made KFC tonight – it looks like it can be used as a wet or a dry mix.
Does one method give a better / more authentic result than another?
I’ll be loosely following this recipe (using the mix instead of the starch): https://mykoreankitchen.com/korean-fried-chicken/#recipe
by gbuckingham89
1 Comment
It’s personal preference but wet is more common. You will see people do wet and dry also.