Wings, Tenders… Fast foods to chefs, flight of fried chicken to irresistible “crunch”

Even the chiefs seize it, as Mory Sacko with its Mosugo or Sangmi Lee brand (Seoul Mama), which makes it one of the signatures of his Korean cuisine: “For my breading, I use a pinch of yeast and a small amount of potato starch to amplify the Crispy then I make two panures, a humid and a dry. For gluttony, the chicken is served with different sauces, a soft based on soy sauce, another spicy gypsy, the Korean pepper, “specifies the chef.