The New York Times has a tantalizing story that rhapsodizes about Korean fried chicken.
Unlike American southern-style fried chicken, this has a thin crust and it is seasoned after it has been fried with either a sweetish garlic-soy glaze or a hotter red-pepper sauce.
The article says it's available in the New York/New Jersey area and in California. Naturally this gave me chicken-envy and I'm dying to try it. Anyone know of this being prepared or sold in the Chicago area?
Updated 1 year ago | 6
Updated 2 years ago | 0
Updated 1 year ago | 5
Updated 1 month ago | 2
Updated 11 days ago | 36