Japanese and Korean fried chicken are among the two most popular varieties of the dish. Here's what sets these two variants ...

Los Angeles is no stranger to restaurant openings, whether splashy openings in iconic buildings helmed by big-name chefs, a ...

It was a Damascene-like corrective. My mind and body altered, albeit on the single issue of fermented cabbage. For years I’d ...

These days, you’re just as likely to find Korean fried chicken listed alongside the Buffalo wings at a sports bar. Or even at Wingstop. A Facebook post I made to the tristate Restaurant Club ...

These Korean fried chicken wings start with a simple marinade, which is best left overnight, but it's good after 2 hours. Then, a sauce is made using a Korean red pepper paste called Gochujang. It ...

On the edge of Koreatown, one spot is serving up craggy, Korean fried chicken wings ... “Twilight” saga. The wings are golden brown, crisp and littered with chopped garlic.

Multiple new Korean fried chicken chains in ... and melted mozzarella cheese and littered with chopped garlic and green onion. Chicken wings reimagined as cheesy garlic bread.

Whether you make them an appetizer or a meal, chicken wings are the bomb. And there's a special day to celebrate the dish: National Chicken Wing Day on Monday. National Chicken Wing Day is not to ...

I’ll admit it: I was an immediate skeptic when I learned a new takeout Korean fried chicken ... thigh meat chopped and deep fried ($9/6 and $16/12). All are good. The wings are great.

An umami-soy infused sauce and vinegar marinade give these oven-baked adobe chicken ... Lisa Shin of Wing Wings in San Francisco uses this versatile, ginger-kissed gochujang (Korean hot pepper ...