Joe Jung's fried chicken batter
- gordon wing
On the SF Board we've been reminiscing about Joe Jung's fried chicken. Somebody said the marinage was soy, ginger & scallion with maybe a bit of garlic. Anybody have a good recipe for the batter that many chinatown delis seem to use - very crisp and very durable? Potato Starch is often used in Chinese batters, I believe. TIA.
re: Dennis S
Have not had that verison of fried chicken but if it is a verison of Taiwanese salty chicken than it is available at the tapioca shops in Peninsula and South Bay.
I like the verison at Coins and Cups in the Town and County Shopping center in Sunnyvale. I am sure the other places are just as good but I also like there Beef Noodle soup and the shrimp dumplings.
I need to go again soon.