When dredging, make sure to really pack it in–you want the mixture to get into all those hard to reach places, because doing so will create more surface area for the breading.
![dredge chicken dredge chicken](https://irepo.primecp.com/2016/01/251675/how-to-dredge-chicken_ExtraLarge900_ID-1370321.jpg)
![dredge chicken dredge chicken](http://tasteasianfood.com/wp-content/uploads/2016/06/ck7-dredge-chicken-karaage-in-flour.jpg)
What are we using then? Seitan? TVP? Gardein? Nope. Actually, when you taste this dish, you will think you’re hallucinating. I would think that’d be obvious, but I can understand why the photo above might have you second guessing. I can’t help adding Korean-y things to my food. It’s really just a byproduct of a lack of impulse control. It’s fried “chicken” with a Korean twist, if you will, like so much of my food. However, this isn’t a traditional American “fried chicken” either (or “Kentucky fried chicken?”).
![dredge chicken dredge chicken](https://i.pinimg.com/originals/f9/e3/6d/f9e36dc69ec798eab7feca108575845b.jpg)
This isn’t the traditional “Korean fried chicken.” It isn’t fried with potato starch or glazed with a spicy sauce.