Photo by Hiroko Masuike for The New York Times
Korean style fried chicken gets the deep fat fryer treatment in the New York Times. Having lived in Korea I can absolutely testify with one sentiment expressed,
The typical accompaniment to Korean fried chicken is cubes of pickled radish and plenty of beer or soju; the combination produces an irresistible repetition of salt and spice, cold and hot, briny and sweet, crunchy and tender.
“People — even Americans — say the combination is really addictive,”