There's a great article in the Dining section of the NY Times today which made me think of the Korean fried chicken. I might be a little biased when I write this, but Koreans really do know how to fry their chicken. It's never greasy and it's always flavorful. The whole chicken is chopped up into 18-20 pieces and each piece is delightfully crisp with every single bite. Whether plain or glazed with either a sweet or fiery glaze, you can't really beat the taste! Yum....Now I'm hungry for dinner!