Take a Gander at Chi-Lin's Ginger Scallion Fried Chicken

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It was a sad day last July, almost exactly one year ago, when chef Yujean Kang announced that his namesake long-established Chinese restaurant in Pasadena was death-bound. Under the radar though, Kang has landed at Chi-Lin as chef de cuisine, working with Cecile Tang, and for Greasy Spoon Week Kang has created an off the menu Eater special titled Ginger Scallion Fried Chicken for $24.

Chef Kang loves fried chicken and explains that he wanted to make his own version incorporating the flavors from his youth and culture. In the above pictured, Kang marinates his chicken in a scallion puree with ginger, shio shing cooking wine, salt and sugar for at least three to four hours. He then makes a batter from flour, corn starch, potato starch, egg, water, and salt, coats the chicken and fries it until golden. Kang adds, "the lighter style batter makes for brighter flavor and a crispier crust."
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