| COOK THIS NOW  This easy chicken recipe from Eric Kim’s new cookbook, Korean American, was inspired by the many donkkasseu (also known as tonkatsu in Japanese) dinners he ate growing up. Here, Kim adds a little curry powder to the breading and fries the cutlets in a hot pan and a thin layer of fat for maximum crispiness. A three-ingredient kkasseu sauce and refreshing cabbage slaw completes the meal. What We're Talking About
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%20Maangchi.jpg "Korean fried chicken going from a colander into a pan of bubbling sauce.")