This shoot coincided with my spontaneous trip to Boston, literally right afterwards, but what I would never-ever imagine in my life is that a place with a pretty oceanic name of a fishing avian would serve anything but the implied fish! This was one of my earlier encounters with Korean fried chicken and let me say it again – their south got quite a thing over our south in the fried chicken department! My personal guess is that only fresh and light oil is used unlike our Murikan grease pits and that in itself makes quite a difference. Batter and seasoning is the second reason, as with most variations in any cuisine.
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