We can safely say that the fried chicken served at the bar at Momofuku Ko (an annex of David Chang’s acclaimed high-end tasting counter) is unlike any that you’ve had before. To create this magical piece of fried chicken (served one drumstick per order), the chicken is battered in cornstarch, flour, vodka and beer and fried for two minutes, and the process is repeated a grand total of four times. It’s then brushed with yuzu, mirin and green Tabasco before — wait for it — spending a few hours in the fridge. It’s served cold, but miraculously retains a shatteringly crisp crust.
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