Best of
the Twin Cities
Nothing like the buttermilk-battered, thick-crusted pieces of bird that come in a bucket, the flats and drummies at Dong Hae are petite things, with a parchment-crisp exterior coming from the skin itself, benefiting greatly from a dredge in seasoned cornstarch. A quick bath in a piquant sauce that marries garlic, chile, soy, rice vinegar, and maybe a little brown sugar and sesame renders them addictive as potato chips, satisfying as soothing an addiction, and as good as yardbird gets way up here.
