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Dec 7, 2004 12:45 PM

Joe Jung's fried chicken batter

  • g

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.

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  1. I saw this post on that board the other day. I wonder if it's equivalent to Joe's Noodle House in Rockville, MD and their salty crispy chicken.

    Doesn't help for now on the recipe, but maybe that can help connect some dots? (sure sounds about right)

    1 Reply
    1. 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.