I still remember when Rina and I first got bitten by the Korean Chicken craze. The lines for the popular twice fried wings were ridiculously long, yet we braved it. And funnily enough, we continued to do so, until we eventually got sick of it.
Truthfully, when all was said and done, 90% of the goodness came from the crispiness of the skin. I found the meat itself lacking in flavor, which is why I stuck to the wings and stayed away from other cuts, such as the drumsticks, chops, or even my beloved thigh.
Though my taste buds enjoyed the skin of the Soy Garlic, I couldn't help but think that the chicken meat itself could use some sort of a diping sauce.
Years later (Possibly due to a chicken overload), my love for Korean Twice Fried Chicken has tempered. I don't look for it the way I used to.
That all changed the moment I walked into Smoper Chicken
That all changed the moment I walked into Smoper Chicken
