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Hi! There is a restaurant in Raleigh NC that my wife and I go to called Soo Cafe. It has the best tenders ever. But we live hours away and it’s hard to get up there so we have tried making it at home multiple times but we just cannot get the crunch right. I believe it’s double fried. The crunch is almost sticky when you try pulling it apart if that makes sense. The slices are thin. The skin has an interesting texture like it’s bubbly. I think it is very thin coating of whatever they use to cook it. Can anyone help identify visually what technique is used to do these tenders? Thanks in advance! Also I believe the sauce is a yangnyeom sauce and it is made with smuckers strawberry jam as the fruit base. Does anyone know of a sauce recipe that uses this? It’s called “old fashioned” at the restaurant and also mixed with a soga sauce. submitted by /u/logie_reddit |
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