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Bring to a boil, and then remove from the heat and set aside. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce.
#KOREAN FRIED CHICKEN TAMPA SKIN#
My second favorite dish on the menu (after the chicken wings, of course), this sandwich is pretty much the epitome of elevated street food.1/2 cup (113 grams) superfine sugar or caster sugarġ pound (about 500 grams) daikon radish, cut into 1/2-inch cubesġ/4 cup (32 grams) cornstarch or corn flourĢ chicken drumsticks, 2 thighs and 4 wings with tips (bone in, skin on)ġ/2 teaspoon Korean chile flakes (gochugaru)ġ 1/2 tablespoons cornstarch or corn flourġ/2 cup (70 grams) cornstarch or corn flourĢ tablespoons Korean chile flakes (gochugaru)Ģ tablespoons Korean chile paste (gochujang)
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The result is a melty, gooey plate of indulgence that is just too good to skip. In Gangchu’s version of this Asian classic, the rice cakes are mixed into a spicy Korean chili sauce, doused liberally with sesame and scallions, and topped with a heaping handful of mozzarella cheese. For those of you who haven’t had them, they’re kinda like dense, cylindrical mounds of pasta, and are often served in a kickin’, gochujang based sauce. Tteokbokki, AKA spicy rice cakes, are a quintessential Korean street food. Tossed with gochujang, grilled onions, sesame seeds, and more, this dish is a third Gangchu favorite-especially topped with a fried egg. Moving away from the chicken, and starting to dive a bit deeper into Asian fare, I present the Kimchi Fried Rice.
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Wondering what some of these dishes entail? Or how Korean street food turns innovative and chic? Luckily for you, I’ve already tried the spot twice. As a result, every Gangchu plate is high-quality, clever, and delicious. Starting his chef’s journey at the Culinary Institute of America, and quickly rising through the ranks at Craft, Tribeca Grill, and multiple restaurants of his own, Noel built a repertoire of skill that only the Big Apple-and a natural proclivity for the art-could produce. Now, when I say Noel spent 20 years in New York, I mean he spent 20 years cooking in New York. And, founded by a man that spent 20 years in NYC, that made perfect sense. From what I saw on those plates, it quickly became clear that Gangchu wasn’t some simple “chicken and beer” spot-it was a modern, Koreatown-style destination. Notes of scallion and cayenne added a new level of sensory vibrancy to the restaurant, and suffice it to say I was drowning in salivation. It was almost as if I’d stepped into a graphically designed, digital universe.Īs we continued to chat about international trends and Gangchu’s history, waiters began to pass with savory, aromatic dishes. Subtle, neon lights poked through crevices in the bar, and graffiti-like murals coated any empty space between decor.
#KOREAN FRIED CHICKEN TAMPA TV#
From floor to ceiling, block-shaped TV monitors were geometrically arranged to create living walls of anime. I looked around at the chic, contemporary space. A waiter slid an icy, glass bottle of water across the Silicon Valley reminiscent counter top.