Bold, spicy flavors have never been more in demand, especially when they add a global element to a dish. One of my favorite foods these days is Korean fried chicken, which I ate twice on a recent trip to New York City.
Celebrated for its crispy exterior and tender interior, Korean fried chicken has been a staple late-night snack in South Korea since the late 1970s and early ’80s. It’s typically known as “drinking food,” or anju, though Koreans also enjoy the crispy pieces of meat with non-alcoholic drinks.
