“It is quite likely I’m chasing perfection that doesn’t really exist. In my vivid dreams, this fried chicken tastes intently sweet but not sickly,” says Su Scott, author of Rice Table.
“Deep nutty background sweetness lingers like an intense pull of stupid first love that you fail to resist, and is only accentuated by the heat of chilli and umami salinity that hugs the fat. It’s not claggy – smothered in thick paste of gochujang – but rather softly candied, like a buttery caramel-coated popcorn.
