Debasaki in Flushing is a contender that is unfairly omitted from most "Best Korean Fried Chicken in NYC" lists. This dark horse not only has a full package of food and drinks, but beckons with an interesting riff on Korean Fried Chicken—intriguing enough io warrant a visit to Flushing.
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"Chicken like you've never had before" is a bold claim considering that Kyochon makes up one-third of the fried chicken trinity that's concentrated in a tight, one-block radius in K-Town. Diners can choose among Mad For Chicken, the former Bon Chon, the new Bon Chon and Kyochon, the chain that's often credited with creating the popular double-fried, sauce-lacquered style in 1991.
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If stylish new Korean fried chicken joint
Mono + Mono in the East Village were a bar, we'd be all about it. It's a gorgeous space, with wooden beam walls, lofty ceilings, and a glass wall behind which sit thousands of vinyl records. And the best things we tried were the drinks and the fries. It's a shame, then, that they didn't have a full liquor license—and that the food wasn't taken as seriously as the space.
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Left, Mad for Chicken; right, Kyochon. [Photos: Chichi Wang] Korean fried chicken (KFC? Is that taken?) is, in theory, a perfect dish. As the unbreaded chicken pieces cook, their skin renders its fat and forms a thin, crispy shell...
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[Photos: Tia Kim] Much has been written about Bon Chon, the first Korean fried chicken chain in the states that made Americans put down their KFC (Kentucky Fried Chicken) for a different KFC (Korean Fried Chicken). However, two of...
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