Korean vs. Japanese Fried Chicken

Fried chicken is a magical food. Japan takes karaage (their version of fried chicken) seriously, it’s basically a religion in South Korea. There are over 50,000 Korean fried chicken restaurants throughout the local dining landscape. It’s no joke. Here, I’m placing the two types head-to-head, using some classic techniques mixed with a healthy dose of creativity that sticks in line with traditional ingredients. I won’t spoil it, but there’s a clear winner. Korean Fried Chicken Ingredients: 6 chicken drums 2 cups water 1/2 cup salt 2 tbsp sugar 1 tbsp sesame oil 1 tbsp vegetable oil 2 tsp minced ginger 2 minced cloves garlic 4 tbsp soy sauce 4 tbsp brown sugar 2 tbsp honey 2 tbs gochujang paste 2 cups potato starch