"The cross-cultural power of fried chicken in Chicago is arguably best represented by one of the most-discussed submissions in town: chef Ethan Lim’s Cambodian fried chicken, found only at Hermosa, his tiny restaurant on the city’s Northwest Side. An entrancing marriage of Cambodian and American cuisines, Lim’s version — a skin-on, kreung-marinated chicken thigh that’s deep fried and then topped with a fresh herb salad — speaks to a larger philosophy about cooking that he’s dubbed “culinary futurism.”" - Eater Staff
