Further to my KFC (Korean fried chicken) adventures at Gami, I recently revisited Hallah Korean restaurant in North Melbourne with fellow food-thusiasts Claire and Kate. We’d all been here once before, and ordered a serve of the fried chicken as half original, half soy. The original was polished off, while the soy remained largely untouched due to a combination of the corn syrup-esque sweetness of the sauce and it’s effect on crispness of the batter.
I guess what I’m trying to say is, this wasn’t our first rodeo and we knew just what to order.
Noticeably, Hallah now have a whole page dedicated to their fried chicken – ride that gravy train!
We started with the kimchi pancake, because it just makes sense to precede a fried main course with a fried appetizer. The pancake was wonderfully crisp and technically qualified as a serve of vegetables. Which is more than can be said about the recent US pizza debacle.
This plate is a full serve – demolished in under 15 minutes by three women. It’s a matter of time before they start serving it from a bucket.
The most noticeable difference between this chicken and Gami’s is the coating. Hallah use far less seasoning in their batter, and also somehow manage to make the actual chicken skin fry up rather than just remain beneath the coating. It’s like eating the poultry version of fried pork rinds – chickarrones!
Most importantly, the chicken inside was spectacularly juicy and moist. And don’t we all just want our chicken to be moist and crispy at the same time? Is that really asking for so much? Would that not help create world peace?
Lemme leave y’all with two handy tips:
- Hallah are open late and thus are especially convenient for late night cravings.
- Wear your stretchy pants.