The article highlights Julia Moskin's adaptation of a Korean fried chicken recipe, known as yangnyeom dak, originally from Cecilia Hae-Jin Lee. Julia's version emphasizes quick preparation using boneless chicken thighs marinated with onion and garlic, then coated in cornstarch and fried to achieve a crispy texture. The recipe is complemented by an easy gochujang glaze that most cooks will have on hand. The article reflects on Julia's culinary expertise and how her personal experiences enhance her recipes, making them approachable for home cooks.
Julia Moskin’s adaptation of Korean fried chicken, or yangnyeom dak, showcases the deliciousness of crispy, flavor-infused fried chicken that is simple to prepare at home.
The recipe highlights the convenience of using boneless thighs, which can be quickly prepared with a gochujang glaze, making it ideal for busy weeknights.
Julia Moskin’s insights, coupled with her culinary background, make this Korean fried chicken recipe not only accessible but also a flavorful addition to any dinner table.
With only a handful of ingredients and straightforward steps, this fried chicken recipe is perfect for anyone looking to impress without spending hours in the kitchen.
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