Korean Fried Chicken—But Even More Addictive

In the past decade, recipes for Korean fried chicken have become a fixture on American menus. Nearly every Korean chef, from David Chang to Judy Joo, has his or her own fantastic version. Seattle chef Rachel Yang serves hers with a spicy peanut brittle; mŏkbar’s Esther Choi has a special-ordered whole fried chicken that is served stuffed with jujubes and rice. Deuki Hong continues to extend his love of fried chicken beyond his Sunday Bird take-out counter in San Franciso; he has...

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