The dish, adapted from one brought by US soldiers after the Korean war, has sparked thousands of variations and sits at the forefront of the K-food wave
    • The Wandering M4dTsar@lemmy.worldEnglish
      0·
      2 days ago

      Same, here (In Indonesia) we already had different yet still popular as the one from Kentucky. It’s called “Ayam Lalapan,” a combination between deep fried chicken (no crispy/flour skin) with fried tofu/tempe, cucumber, and spicy chili sauce we called “Sambal.”