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."

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Detroit Free Press

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