Chef Yong Soo-do with his Korean fried chicken, whose preparation includes marinating it overnight in brine, then putting it in a tempura batter with home-made chicken powder. Photo: Tory Ho
Chef Yong Soo-do with his Korean fried chicken, whose preparation includes marinating it overnight in brine, then putting it in a tempura batter with home-made chicken powder. Photo: Tory Ho
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