![]() ![]() Rice flour does wonders for signature fried chicken because of its muted nature, which puts all the focus on the tender, glistening meat underneath. If you want to appreciate the art of frying in its simplest form, get to Papa’s Chicken. ![]() The flavor dances between sweet and savory as it seeps into every crevice of the cooked bird. One of their most popular offerings is the honey soy sauce chicken. Rice flour also has a neutral flavor to it, which makes Papa’s glazes sing. It is finer and more granular in texture than all-purpose or wheat flour, which keeps the skin brittle in the fryer. Papa’s Chicken secret to golden, crispy skin is rice flour. One of the oldest chicken spots in Koreatown, Gol Tong has proven itself a big contender with the sauciest dakgangjeong in town.ģ61 S Western Ave #101, Los Angeles, CA 90020 Papa’s Kitchen chicken is battered with rice flour. Feeling the weight of his economic collapse, he moved to America to try his hand at poultry. “Chicken was my second life,” said Gol Tong about becoming a restauranteur to overcome his financial burdens as a movie director. Gol Tong’s signature spicy sauce, subtly sweetened with golden honey, will tingle the lips with its distinctly piquant Korean kick. All of his are homemade and experimental he even makes a beer honey-mustard one for the American tastebuds. If you’re big on sauces, Gol Tong delivers. Order them both and get a painter’s palette of vibrant, distinctly Korean bites. The chili chicken glows an earthy red hue from the gochujang (chili paste). ![]() The soy garlic option arrives splashed with accouterments of sliced avocadoes, persimmons, sweet potatoes, peppers, and pineapples. The restaurant is a one-man operation, named eponymously after the owner who worked in the South Korean film industry under the Gol Tong moniker. Gol Tong Chicken has the closest thing in town to the contemporary form of dakgangjeong, which is deep-fried, boneless chicken glazed in a sweet and spicy sauce. The KFC at Gol Tong comes with avocado, pineapple, persimmon, and sweet potatoes. Taco’s guide to Korean fried chicken in all of its forms. It’s difficult to thrive since much of local reporting favors trends, but the ones that survive do so because of their unique twists to the conventional ways that Korean chicken has been fried or prepared.įrom the bubbling, noisy frying oil surfaces a truth: No fried fowl fads have lasted longer in Los Angeles as long as Korean fried chicken. Cooking them was an easy, transferrable skill, one that had wings (sorry) for anyone who was looking for economic stability in their new American lives.Īs the demand for gourmet fried chicken in Los Angeles spikes, Korean businesses find ways to stay afloat. When the last major wave of Korean immigrants settled into the United States by the 1980s, many of them decided to start selling fried chicken. ![]()
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