A New Spin on Korean Fried Chicken

Korean fried chicken gets a slightly different approach at the new bbq Chicken, which opened this week in the simple walk-up storefront at 928 Race St. in Chinatown (267-519-8303) that last was the short-lived Chi Ken.

KFC typically is fried twice in peanut oil or vegetable shortening at two temperatures to achieve the crispy coating. At bbq — whose name means “best of the best quality” (not “barbeque”) — the cooks use olive oil and fry to order only once.

The result: chicken that’s crunchy and a tad less oily on the outside and just as juicy inside as many competitors, including the nearby Bonchon.

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