Restaurants & Bars 16

Korean Fried Chicken

chicgail | Feb 7, 2007 04:07 AM

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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