In praise of Korean fried chicken — theguardian.com

It’s crisp, juicy, and in some cases so chilli-drenched you’ll be at risk of hallucinating. Some places let you order up to 16 different versions, yet they only come in one size: large. They’ve been fried not just once, but at least twice and sometimes three times, and licking your fingers is perhaps the best part. To paraphrase the late Leonard Nimoy, it’s KFC Jim, but not as we know it. Korean fried chicken is probably the messiest food craze to hit our shores. From its first introduction to Western media by food journalist Julia Moskin in the New York Times, where it swept the city by storm in 2007, its appeal has been unstoppable thanks to its liberal use of sugar, chilli, MSG and the signature twice-fried technique to produce its thin, crackly and almost transparent skin.

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