Fried chicken is one of my favorite foods, and this week over at PBS Food I show you how to make a lighter Asian style fried chicken. By butterflying the drumlettes, it not only makes them fry up faster, it makes them easier to eat. Coated with a crisp layer of potato starch that soaks up a citrusy ponzu glaze it makes for a a perfect finger food for your next summer party. Head over to PBS Food to check out the full post and recipe.
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