Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce. This crispy bird is brushed with a sweet and spicy sauce made from roasted chicken bones and Korean chili paste, and served with roasted mushrooms, onions, and garlic.
Check out the recipe here: https://munchies.vice.com/en_us/article/nexpj7/korean-pan-fried-chicken-recipe
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