Korean fried chicken

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Posted: Friday, April 26, 2019 6:00 am

The hubby and I are celebrating our 17th wedding anniversary this weekend, and even though we’re old hands at this marriage business by now, it’s still a continuous learning process for us both.

For example, I recently discovered that even though you mean it in the nicest way possible, the hubby still is somewhat offended when you explain that you’re more excited to see the “Avengers: Endgame” movie than you were for your wedding.

In general, over the course of our time together, I’ve come to find that the hubby is better at most things domestic than I am and is basically a nicer, kinder and more patient human being than I’ll ever be. And his top priority is taking care of his family.

And he keeps things fun. I am not a spontaneous person in the least; I plan my daily schedules, my menus and shopping lists, and don’t even like surprise trips to the bathroom. But the hubby knows I need some shaking up every once in a while.

A few weekends ago I was sick, and was resting on the couch watching TV. The hubby and I were tuned into an episode of the Food Network’s “Diners, Drive-Ins & Dives” which showed a restaurant making Korean fried chicken stir-fry.

Minutes later, my phone buzzed. It was a message from the hubby (sitting on the other end of the couch) with a link to a recipe for Korean fried chicken. “Let’s go make this,” he said. “I know you’re sick, but you can sit on a barstool and tell me what to do.”

A quick search through the fridge and cupboard revealed that we did indeed have gojuchang red pepper paste on hand, as well as a bottle of prepared Food Network brand gojuchang sauce. “Do we want to make our own sauce or try the prepared stuff?” I asked.

“Both!” said the hubby. “We’ll make two woks of chicken and have a taste test!” (We’re old; this is what passes for excitement for us.)

In the end, we both preferred the homemade version, while my brother liked the vinegary tang of the bottled sauce.

And then the hubby cleaned the kitchen. He’s a good guy to have around.

For the recipe, see the Banner's online or print edition.

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