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How do korean fried chicken places get their chicken to have that "ballooned" look?

kidchowlemagne | Jan 22, 201509:02 AM

One of my favorite KFC spots is Mad for Chicken in NYC. Their chicken has this "ballooned" look (see pic) like air has been injected to raise the skin a millimeter off the chicken. The curves are all smooth. Every picture I've seen with recipes on the web look like regular fried chicken (though admittedly the crust is different). Anyone know how they do this? What ingredient or process creates this look? Thanks!

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