Crispy Fried Pork Chops, Sweet Potatoes, Dark and Creamy Umame Gravy

I have been obsessed with frying things ever since I read SeriousEats.com’s tutorial on Korean Fried Chicken.  The technique they describe worked with chicken wings perfectly, so I wondered if I could do the same thing with other fryables.  It worked very nicely with shrimp – creating something of a tempura-type crackling coating – but … Continue reading →