K-RESTO

Korean Fried Chicken — Paris

Korean fried chicken earns its reputation from the crust: thin, dry, audibly crisp, and usually the result of frying the bird twice. Sauce goes on at the very end, or not at all — plain, sweet-and-spicy yangnyeom, or soy and garlic. It is ordered by the whole bird, meant to be shared, and served with pickled white radish whose sharpness cuts the fat. In Paris you will find it both in small counters built around takeaway and in rooms where people settle in for the evening. This page collects the places where fried chicken is the trade, not a line buried in a longer menu. Filter for takeaway to separate the two, or cross with chimaek if you want the beer that traditionally comes with it. Frying takes time; ordering ahead is the difference between fifteen minutes and forty.

Korean Fried Chicken

bryan... · CC BY-SA 2.0 · Wikimedia Commons

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