Teriyaki Fried Chicken
Teriyaki Fried Chicken That’s Sharper Than a Kardashian’s Nose Job Alright, let’s get this shit show started. If you’ve been here from the start just a few posts ago, you might remember my content as being a bit dry (and not because I overcooked the some chicken breast). Then one day, I thought: why the hell am I pretending I’ve got my life together? I’m not a polished chef. I’m a chaotic home cook with questionable knife skills, a tendency to overshare. So I said screw it — no more boring tutorials. I’m just going to try
Gochujang Fried Chicken (Yangyeom chicken)
Yangnyeom-Chikin: A Spicy-Sweet Adventure When I first thought about blogging about my food experiments, I knew I needed a central theme to organize my thoughts. Fried chicken came to mind—perhaps a bit overdone, but undeniably versatile and endlessly exciting. From crispy, golden crusts to unique spice blends, fried chicken offers a world of culinary possibilities, with flavors as diverse as the cultures they come from. Before committing to this post, I tried my hand at a few variations, including KFC-style fried chicken and Vietnamese fried chicken. But for my first official blog entry, I decided to document my