The City Paper's Henry Hong wrote about Korean fried chicken this week and even created his own recipe for glazed, double-fried wings to serve the food-writer "trend" that has bounced around for several years.
Hong contrasts fried chicken sold by takeout spots with the actual "from-Korea" Korean variations. He bemoans the lack of Korean fried chicken in Baltimore. Says he had to go to Annandale for Bon Chon.
Annandale? Can someone get Hong really drunk and take him to Rainpia in Ellicott City? I say "drunk" because Rainpia is a Rte 40 bar and because I find quasi-kidnapping is the best way to get a newspaper reporter to come to Howard County. (You can't imagine how much Cristal it took to get Richard Gorelick to Facci.)
I know that Rainpia sells Korean fried chicken -- whole chicken, chopped into pieces, glazed with a sweet-spicy sauce. I loved that chicken, and it's the best of a few that I have tried along Rte 40. I'd love to know if there is some difference between Rainpia and Bon Chon other than the locale.
Rainpia isn't exactly on trend because the food-writer trend was fast-food style chicken outlets like Bon Chon. But the chicken there certainly sounds just like what Hong's recipe was trying to replicate. It's a pretty relaxed bar so, if you're comfortable in a Looney's or a Green Turtle, then you could just go for the chicken.
(Update: See below that Hong comments as "foodnerd" and does compare Rainpia's chicken to the Bon Chon style.)
Thanks to Brian for the link. Thanks to Hong for the recipe and the thoughts on why this chicken is so good. Hong says in the article that "apparently a KoFC place is opening up soon inside the HMart in Catonsville." I think I have been walking past fried chicken there for years. In the back right corner? I feel like they have sold takeout Korean fried chicken on-and-off for years. Anyone been there recently?