Hello -- For all you fried chicken fans:

Koreans Share Their Secret for Chicken With a Crunch

http://www.nytimes.com/2007/02/07/dining/0...;pagewanted=all

ever had southern thai fried chicken? same thing...maybe even better

I lived in the South and Oklahoma for 15 years before moving to Thailand so I guess so...

The New York Times has run 108 articles on "southern fried chicken" since 1981 but they still found the Korean approach unique...and I know about the buttermilk.

no no no, not the southern fried chicken in the states...

the fried chicken in the south of thailand....had yai or in thai....gai tod hadyai....fried with onions and sometimes garlic...delicious...when they use new oil that is.

Sorry Mr. Clipped -- must be all the muscle relaxers the docs are giving me -- did not see the THAI...the closest I have had was an street hawker selling excellent fried chicken near Thonburi -- close to what you described..and it was delicious.

no problem...i love muscle relaxers...

I guess my reason for posting this was for the technique namely their method of cooking the chicken, taking it out and letting it cool, then cooking it for a second time.

It reminded me of a classic French technique for cooking potatoes: Slice the potatoes thin then fry them once in oil at 350 F; take them out and then fry them in oil at 400f. They puff up like Chinese lanterns or sopapillas.

I guess my reason for posting this was for the technique namely their method of cooking the chicken, taking it out and letting it cool, then cooking it for a second time.

It reminded me of a classic French technique for cooking potatoes: Slice the potatoes thin then fry them once in oil at 350 F; take them out and then fry them in oil at 400f. They puff up like Chinese lanterns or sopapillas.