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Best korean fried chicken houston4/24/2023 That cooking tradition, like Houston itself, has its roots in the culture of America’s South. We love things that are fried and battered.” Think about it: doughnuts, potato chips, you name it. “And there’s something about human beings and fried flour. Francis, a retired engineer and Houston food blogger who launched the Fried Chicken Blog in 2013. “I don’t know if it’s built into the DNA, but we just love the crunch,” says Jay P. This is the state that invented the corn dog and “ fried Coke,” after all (the creator of the latter we’ve lovingly dubbed Fried Jesus) and upkeeps its reputation for intensely creative fried fair foods. That crispy-fried texture is another reason Houston - and Texas in general - is such a hotbed for great fried chicken. ![]() “Even if I’m six, seven steps away, I should still hear you biting into the chicken,” Cho says.īrushing pieces of chicken with sauce at Dak & Bop. The experience of biting into a piping hot leg or tender is comparable to crunching on a potato chip. (Sides of cucumber-tomato salad and earthy, yellow rice don’t hurt, either.)Īcross town at Dak & Bop, chef and owner Jason Cho combines his love for wings, his Korean heritage, and his upbringing in the Southwest Houston working-class suburb of Alief to create a unique version of Korean fried chicken with a “paper-thin exterior” for maximum crispiness, he says.įried to order, the chicken is butchered in-house, then covered in a secret batter (not cornstarch-based, Cho says), double-fried, and evenly brushed by hand with seasonings and sauces made in South Korea, including sweet-and-savory soy garlic, truffle Parmesan, Sriracha honey lime, buffalo, and a zesty house-made lemon pepper that’s unlike any other in the city. Though owner Ali Khatib and his kitchen staff are secretive about the specifics, previous reports note spices like sumac, oregano, and za’atar give the chicken its tangy flavor. Palestinian restaurant Al Aseel also employs a taste of home, seasoning crispy chicken with spices imported from Jerusalem. “You don’t miss the skin because of the way we fry it,” Lashkari says. The steps are intricate - Lashkari dumps the frying oil after every four whole chickens emerge from the oil deeply gilded and crisp - and the results are remarkable: flavorful, juicy, and lightly crusted fried chicken served with a side of tangy “magic mustard” sauce billed as one of Houston’s favorites. First he removes the skin, and then he trims the chicken and marinates it in a combination of Indian spices for three days before frying it in what he calls the American Southern way: in vegetable oil in a small Indian fryer. ![]() Though he was raised Parsi, Lashkari’s riff on classic fried chicken is fully his own. “Even if I’m six, seven steps away, I should still hear you biting into the chicken.”Ī local food writer first suggested that chef Kaiser Lashkari start frying up chickens at his restaurant, Himalaya, and the result, laden with spices, has been dampening foreheads and loosening the collars of Houstonians in the five years since.
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