Class Description

What started as a snack food in humble shacks around South Korea has emerged into one of the most popular dishes around the world in recent years... Korean Fried Chicken! Known for its uniquely crispy coating due to the process of double-frying, KFC is typically glazed with a delicious sweet soy based garlic sauce (ganjang-chikin), or an incredibly addictive, sticky-sweet-spicy gochujang based sauce (yangnyeom-chikin). In this class, we'll be preparing the boneless version with both sweet and spicy sauces, as well as a popular side dish called chikin-mu, tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine. Tidbit: Koreans often enjoy fried chicken with beer, and that combination is called ChiMaek (치맥), chi from chicken (치킨) and maek from maekju (맥주, the Korean word for beer). Returning guest chef is David Lynn Drzick, who in addition to being webmaster behind Pacific Rim Foods, Cravings and Cravings Corners, is also the owner of Ruby 'Que Catering and 3rd Place Winner of the Confucius Institute Master Chef Competition. He has travelled to China several times and is always pursuing authentic dishes for his family and social gatherings.