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How to make Korean fried chicken

    by Michael Klein
    Published 

Saveur magazine offers a recipe for the ultra-crispy, twice-fried chicken known as Korean fried chicken, which a few restaurants in the Philly region serve.

This recipe is from Kyochon in L.A.

It calls for garlic, ginger, soy sauce, gojujang (Korean chile paste), rice vinegar, and Asian sesame oil, and you cook the birds in batches at 350 degrees each time.

It's here.

Or just go to Cafe Soho and let them do it.