Americans gobble up Asian-style fried chicken

04/18/2013 | Detroit Free Press

Americans' long love affair with traditional fried chicken is starting to wane in favor of Asian varieties, which use marinades and spices to impart addictive flavors and textures. "Unlike American fried chicken, which tends toward the salty end of the spectrum, Korean fried chicken is sweet and sticky but no less addictive," cookbook author Marja Vongerichten wrote. "Now, Korean-style chicken (KFC anyone?), full of great flavor and tremendous crunch, has been exported back to the States, where it's become all the rage."

View Full Article in:

Detroit Free Press

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Adjunct Instructor - Ancient Foods in the Modern World
The Culinary Institute of America
San Antonio, TX
Adjunct Instructor - Menu Development
The Culinary Institute of America
San Antonio, TX
Staff Assistant, Executive Sous Chef
University of Massachusetts Amherst
Amherst, MA
Culinary Arts Chef Instructor
The Culinary Institute of America
Singapore
Management Training Program
HIllstone Restaurant Group
Multiple Locations, SL_Multiple Locations