Something fabulous is happening in the East Bay. From Oakland to El Cerrito, new restaurants offering the crispy, sweet, ...

After all of the chicken has been fried once, heat the oil back to 350 F. Fry the chicken again until the batter is golden and crisp. Once again, make sure the internal temperature reaches 165 F.

The next day, remove the chicken from the brine and let it come to room temperature while you prepare the batter mix ... Arrange the fried chicken on a large platter, drizzle it with lots of ...

Korean fried chicken, which Koreans affectionately call ... of the marinade used for marinating the chicken. To make the batter, in the bowl with the reserved marinade, add cornstarch, flour ...

The batter crackled under my teeth like that ... I’ve been so perplexed by this current boom in brightly lit Korean fried chicken joints. Over the past couple years, several chains have ...

traces its roots to the Korean War of the 1950s. Koreans adapted the fried chicken of the American soldiers based there by using a thinner batter and double frying for extra crispiness.