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• #Korean fried chicken los angeles full#

The New Orleans is a tower of golden fried chicken, Creole remoulade, Cajun spice, Thai basil, collard green kimchi, ginger-miso BBQ sauce and of course, a fried egg. The menu at South City Fried Chicken is simple: eight fried chicken sandwiches, each inspired by owner Joshua Kopel and chef Sammy Monsour’s favorite Southern cities. devoted to the fried chicken sandwich should come as a surprise to no one.

#Korean fried chicken los angeles full#

That there is a full food stall at the new Corporation Food Hall in downtown L.A. And there’s more coming: Henriquez is opening a second location in Inglewood later this year. The chicken is served on large metal trays, so there’s plenty of room for that second order of chicharrones, and maybe some spicy slaw too. The house-made chicharrones are light, puffy and crunchy and the cheddar and chive corn fritters are just as difficult to quit. When you take that first bite, prepare for a dribble of juice down your chin, a result of Henriquez brining his chicken overnight. The chef, formerly of Horse Thief and Mozza, is making that honey-dipped chicken, along with a Nashville hot chicken and a plain fried version. The honey-dipped fried chicken is one of three styles at chef Max Henriquez’s Phat Birds.

That first bite of scorching-hot chicken and honey is why you find your way to a tiny shack in East Los Angeles near where the 710 and 60 freeways meet. Sticky honey pools and drips from the rugged landscape of a golden drumstick and onto your fingers. The restaurant is popular with groups, so you’ll often see mountains of fried chicken piled onto silver trays worthy of a celebration. The Soy Garlic and Tangy Citrus Chipotle sauces are equally addictive, as is the Honey Onion seasoning that, interestingly enough, tastes like popcorn. These are Korean chicken wings at their finest, the kind that crunch like they might be fried twice, the coating a crisp shell that actually crackles. We know they make for fun additions to your Instagram story, but still.) If you’ve been to Pelicana Chicken in New York City, both the menu and the presentation at Chicken Warriors might look familiar: fried wings and drumettes in your choice of sauce or rub, served alongside radish pickles and a couple of spoonfuls of a corn salad on a metal tray. And the chicken theme continues on every table, with rubber chickens you can squeeze and squawk to get your server’s attention. Call 32 for takeout orders.As the name might suggest, Chicken Warriors, located on the same 7th Street block as OB Bear, is a Koreatown restaurant that specializes in fried chicken.

An extra perk? Chosun has a full bar, somewhat of a rarity among KBBQ restaurants that tend to only serve beer and soju. The menu features recipes originally created by the owner when the restaurant first opened 25 years ago-and it’s versatile enough to accommodate even non-carnivores, with plenty of cold noodles, rice cake stews, and a strong seafood offering that includes Chilean sea bass and spicy raw crab.

But don’t get us wrong: Chosun is still action-packed with meat aficionados, who make a beeline for its namesake dish (short rib steeped in a specially formulated soy sauce) and kot sal (or “flower meat,” in reference to the intricate, flower-like marbling). Its serene atmosphere and cool, spacious dining area (including a lush garden patio) lend themselves well to easy dinner conversation-a departure from many KBBQ spots where you have to yell over the din to be heard. Chosun Galbee sits on the higher-end scale of KBBQ with polished appeal and punctual service, courtesy of its many employees who have been with the restaurant since it opened.