Chicken restaurant — Paris

Korean fried chicken is a genre of its own: a thin batter, a two-stage fry that leaves the skin brittle, and a sauce applied at the very end — plain, sweet-spicy yangnyeom, soy-garlic, or cheese. It is usually ordered as a whole bird or as a portion of wings and boneless pieces, with pickled white radish to cut the fat, and drunk with beer: that is chimaek. This page gathers the addresses in Paris that make it their speciality, rather than a single line in the middle of a long menu. Two practical points: double frying takes time, so allow twenty minutes or order ahead; and many of these places are built for takeaway, with few seats. Cross with friends or drinks depending on the moment.