DC Catches onto Korean Fried Chicken

You might call it blasphemy, but it’s time to trade in the blue cheese, celery sticks, biscuits and gravy for pickled radish and soju. Korean fried chicken has been a huge trend in New York and LA, and DC is starting to catch on to the trend with two new restaurants planned for the DC area.

What’s the big deal? American-style fried chicken relies on a thick, buttermilk gnarled brown crust with skin that keeps that chicken fat texture underneath. Southern style chicken is tasty, but Korean-style fried chicken takes crispy fried chicken to a new level. The double fried cooking process renders out the fat in the skin creating a thin crackling transparent crust served lightly painted with sauce, adding flavor without getting soggy.