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
Executive Chef
University of Southern California
Los Angeles, CA
Director - Web Marketing
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Hospitality and Customer Service Instructor
The Culinary Institute of America
San Antonio, TX
Culinarians Wanted, Kitchen Management Training in NYC
Hillstone Restaurant Group
New York City, NY