For anyone who might not be familiar, Korean fried chicken is a double fried chicken, usually with a semi-wet batter or coating, and in terms of starch, a potato, rice or sometimes corn starch. From there, it can vary into trade secret territory. For instance, maangchi, versus serious eats, versus even just a quick google search will yield many variations on how to achieve this greatness of fried chicken. What makes it great? The crispy factor. The crispy factor is what keeps, even sauced Korean fried chicken, still retain crunch the next day. I tried this with "oh my chicken" (see below). And as my friend commented, it's not a thick crust like with some thicker coating fried chickens. To me, it's just awesome and if you love or like fried chicken, you owe it to yourself to check out Korean fried chicken. :) I have actually been planning or trying to plan a trip to Korea with my mom for the sole purpose of food, and definitely the Korean fried chicken (disclaimer, I am Korean, but I'd like to go with my mom since she is native and can translate, blah blah blah). But, as since she didn't immediately share my enthusiasm as she's been visiting back dozens of times and grew up there so perhaps isn't as excited about Korean food.... I did a search of quick Korean restaurants to bring me up to speed, and this is how I came across "oh my chicken".
It's located inside Lotte - Chantilly, toward the far back corner, left. They serve Korean fried chicken as plain pieces (like a bucket of fried chicken, in a way), sauced (boneless or wings) or whole fried chickens, which I'd guess are about two pounds. Excited as I was, I tried the whole fried chickens, and boneless and wings, with sauce. I tried the "omc" sauce, one version medium heat, the other spicy. They have other sauces too. The folks are super friendly and nice, and after you order, it takes about 20 mins to prepare.
Can I just say they were AWESOME - and everything I'd expect. The crust is crispy and flavorful, and doesn't feel or taste like it's soaked in oil. Both sauces erre sweet/spicy, with some gochujang (Korean spicy bean paste). The wings were, in fact, still crunchy, even sauced, the next day, and even the second and third, though down a bit in crunchiness. However, that is the hallmark of fried chicken, Korean style. The crunch. The meat itself was also flavorful and moist. The whole fried chicken I was literally eating cold over the weekend, breaking apart with my hands. Amazing.
As I've said, if you like fried chicken, you owe it to yourself to try this place. The positive yelp reviews that I saw were warranted.
Plus, I joked with my friend that instead of paying $4000 or more for a trip to South Korea, I can just go to Lotte for my chicken fix. :) it's just as good or better than any KFC I've had in the past.