Enter Thank U Chicken and you feel as if you’ve been teleported to Seoul, where frying chicken is almost a sport. The key to Korean fried chicken’s superior crunch is in the double fry: first with a dry flour coating to render the skin’s fat, and then a second time, after each piece has been coated in a thin cornstarchy batter. This Duluth restaurant’s menu lists several varieties, but the best are the traditional fried chicken and the spicy version, coated in Korean chili sauce. facebook.com/thankuchicken
This article originally appeared in our December 2017 issue.