Korean Fried Chicken
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?
There are at least three places which prepare it:
1. VIP Chinese
3254 W Montrose
2. Great Sea
3254 W Lawrence
3. Hourglass Bar
3658 W. Lawrence
Great Sea and Hourglass are the board favourites. Personally, I find Great Sea's version overly sweet, so I always go to Hourglass. And, at Hourglass, I am sure to order the "hot" version offered, and not the "mild." By American Buffalo Wing-standards, the "hot" version at Hourglass is not particularly spicy/hot.
re: Erik M
I went to the Great Sea last night for some chicken wing takeout. It's crazy in there. There are only about 12 tables in there and EVERY table had an order of wings on it. While I was waiting for my food, no less than 7 takeout orders going out the door.
I don't quite understand, though: the place labels itself as Chinese. Are the wings there Korean style? They were wings, trimmed to be little drummettes, fried, and heavily sauced in a General Tso's type sauce. It was very good, but it didn't look ANYTHING like the discription in the NYTimes article.
BTW: they were about 15 for $11.
"I don't quite understand, though: the place labels itself as Chinese. Are the wings there Korean style?"
"There are only about 12 tables in there and EVERY table had an order of wings on it. While I was waiting for my food, no less than 7 takeout orders going out the door."
The chicken appears to be the reason why most people go to Great Sea. IME, at least, the rest of the menu is pretty forgettable.
"It was very good, but it didn't look ANYTHING like the discription in the NYTimes article."
If you look in the extreme foreground of the first photo in the NYT article linked above, you will see the Korean glazed wing variant (Mae Woon Dak Nal Gae) which can found at places like Great Sea, here, in Chicago. But, I don't know of any place in Chicago which serves the Korean UNglazed wing variant (Dak Nal Gae) shown in the middleground of same photo.
At any rate, I hope that you try the wings at Hourglass sometime. It's the General Tso-like character of the wings you describe at Great Sea that has me choosing Hourglass every time.
Sounds like I'll have to make the trek out to Chicago, weather pending, this weekend to try Korean fried chicken. YUM!!!
NB Hourglass is a bar, first and foremost. The hours of operation roughly mirror an American-style night club. And, just like its American counterparts, the place is really all about the booze. With the exception of the chicken, the stir-fried rice cakes, and perhaps the seafood pancake, the food should be given a wide berth. ;)
I think almost any Korean market will have these to take home too. They all make sort of appetizer'y foods, so my mom would always get the garlic&sesame&soy glazed fried chicken wings, korean style squid tempura, etc. Though I think a lot of the Korean markets on Lawrence, Lincoln, Touhy are closing after that huge Korean MegaMart, who's name I forget, opened up in Niles...
My parents think its hilarious that ssams and korean fried chicken are being written up n the NYTimes as like trendy foods, or whatever..