We were looking for supper from the freezer and after discovering a couple packages of drumsticks and chicken breasts that needed to be eaten, we knew we had a contender: Fried Chicken. I waffled with making Southern-style and serve it with collards and ‘taters, but decided in the end to go back to the Korean-style. We had two dipping sauces and a side of chard, sauteed with garlic and ginger. Delishy.
I used the recipe here that we first made back in October. You mix cornstarch and flour and then fry. Pretty easy, just messy:
I sauteed the garlic with a little ginger, then added the stems of the chard:
Then I added the greens and tossed:
Chicken on the platter:
Greens in a bowl:
Various condiments for making lettuce wraps:
Two dipping sauces. The red one is Korean chili paste and ketchup, mixed with sesame seeds and lemon. The green is the cilantro-basil salad dressing I made last week:
Table, ready for supper:
Sondra was our guest for the evening.
My lettuce wrap:
So good. And fun to eat, too.
One year ago: Wings at OVI with Karen.
Two years ago: Pizza and wings at OVI. (Really?)
Three years ago: Sour Cherry Farm Plants the First Crops of the Season.
Four years ago: The Porch Fabric Arrives.
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