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Daily Dish

Koreatown fried chicken

By Betty HallockDeputy Food Editor 
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I finally tried the much-raved-about chicken from Kyochon, a fried chicken chain that’s more than 1,000 strong in South Korea. The 6th Street branch down the street from me in Koreatown recently opened (there’s another in Torrance). The chicken is addictive -- twice-fried little chunks with paper-thin skin -- and it’s cooked to order. (I waited about 20 minutes.) The ‘original series’ is sweet and a little garlicky, and the ‘hot series’ is really spicy. Especially tasty with beer or soju, but they don’t yet have their beer-and-wine license -- we’ll let you know when they do. It’s takeout ‘til then.

Kyochon, 3833 W. 6th St., Los Angeles; (213) 739-9292. 2515 Torrance Blvd., Torrance; (310) 320-9299.

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-- Betty Hallock

Photos by Betty Hallock

Daily Dish
Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

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