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?
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