This place has a gimmick for marinating the food in 15 minutes and first deep frying in 2 minutes and the final frying in 5 minutes. So we ordered a whole chicken and thought we could taste more parts of the chicken. Turned out we didn't expect they cut the chicken in some very uneven pieces - some almost triple the size of the other. So it ended up some small pieces were dried out due to 7 minute of deep frying. Besides, the first step should be reverse as 5 minutes and the final takes 2 minutes for cut chicken wings. In fact, I would prefer the local Thai style deep fried chicken.
1 comment:
I like the one we went at Thong Lor better.
Even Gray Hound wing is better than this.
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