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Showing results for tags 'Korean Fried Chicken'.
Found 6 results
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ChiMc is small and a little run down, in a small shopping strip with a pizza joint, a happy ending massage place and a bolivian joint. It is also a mile from our new abode. We get a small half and half {spicy & soy}. The coating is much thinner than at Pelicana, the spicy is really spicy. Standard beers. We do the call ahead for the chicken but I would recommend waiting only 25 minutes if they quote you 35. The surprise here is the kimchee fried rice which is a little greasy and very good. Again, a lot of stuff on the menu that we have yet to try. Recommended but we prefer Pellicana. We will be regulars at ChiMc for this nights we don't want loud or when the 3 minute drive is just too tempting compared to the 7 minute drive. And if we are out to get plastered, we can walk. -
We have made a few visits for Korean Fired Chicken in Annandale. I will post a running commmentary of our visits but I htink it would be fun to complie a compenduim of places and experiences! Pelicana is next door to The Block. It is small with a bar on one half and tables along a banquette on the other. The music is loud without being obnoxiously so but the hubub from the guests can get quite loud. The bartenders are earnest rather than really skilled. There are a lot of different was to have chicken. Wings come grilled or fried; the former with a choice of three sticky/messy sauces and the latter can be had original, extra crispy or soy. I prefer the crispy while Kay incorrectly prefers the soy. They fried comes with a sauce and all come with a tiny bowl of pickled daikon cubes. We had the fried gizzards which is a huge plate of chopped gizzards fried perfectly but it is way too much gizzard for two. Again, you get a cup of sauce. We have yet to try much of the appetizers and other dishes but they have a have variety on offer. The onion rings look incredible while the fries look just ok. On the drink side, they have a variety of 22 oz beers from Japan & Korea but with noting unexpected. They offer soju cocktails for $20 a decanter and we had the yogurt one and it seemed quite defective as there must have been a hole int he bottom of the decanter as it emptied was sooner than our drinking would indicate. It was so good that I googled a recipe and it is trivially simple to make: one of those little 2 oz frozen yogurt drinks, 4 oz of soju {did you know soju comes in liter bottles at the VABC?} and 2 oz of sprite or club soda. Hard shakle over ice and strain. Highly recommended but you can OD on fried foods easily. --- ChiMc Annandale (deangold)
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The former ABC Canteen spot in Fairfax has been replaced by a new Korean Fried Chicken branch: Choong Man Chicken. -
Way too much sauce on the chicken at Pelicana. The joint would function surprisingly well as a sports bar--big TVs, good views of them from all seats--but our meal was ruled a death by drowning in sauce. Should have heeded the server's subtle between-the-lines to get it without the sauce. -
Streets is a nice little grocery store that opened a few months ago on 14th St NW about 4 blocks north of U. Decent selection for its size but otherwise unexceptional, except I noticed yesterday they advertised Korean style wings at their deli counter. These turned out to be a more than passable KFC alternative to Bon Chon. Crispy even after the 10 min walk home in a sealed styrofoam container (they helpfully poked a few holes in it to let the steam escape) and with good flavor -- both soy garlic and chili. $10 for a dozen "wing"-sized wings and drumsticks (if you've been to the Bon Chon Arlington location lately you know what I'm talking about). Your PSA for the day, Dan -
Inspired by an NYT article that synaesthesia sent about Korean fried chicken, Escoffier and I went to Cheogajip tonight. It is mainly a small takeout place but there are 4 tables for eating in as well. We ordered the popcorn chicken ($8.99) with the spicy dipping sauce. When it was delivered to our table, it was a plate piled high with small, boneless pieces of chicken. Accompanying the chicken was pickled radish and a cabbage salad as sides. The chicken was crispy and not greasy at all. Forget the normal Southern style chicken that's soaked in buttermilk and then dredged in flour before being fried, this was a almost perfectly smooth crisp coating that accented the taste of the chicken without being soggy. The dipping sauce is very subtle. You dip the chicken in the sauce and can eat 3 or 4 pieces before the sauce sneaks up on you with a nice spicy warmth that isn't overpowering at all. For around $10, you leave full, satisfied and with a nice warm glow from the sauce. For $15 you can get a whole chicken with a spicy coating that has more heat than the dipping sauce (this is the best seller among Cheogajip's clientele). There are also wings available. All of the chicken is cooked to order, forget heat lamps or microwaves, you'll have to wait for your order. It's worth the wait. Judging by the number of people who were picking up orders, ordering by phone for pickup seems to be the way to go. Cheogajip has restaurants in Centerville, Annandale and Flushing if you happen to be in New York.
