"The Korean American chicken wings at this Lil’ America food cart are perhaps the city’s crunchiest, thanks to owner Sunny Hatch’s thorough recipe. A combination of rice, tapioca, and potato flour provides maximum crunch, while vodka helps draw out moisture from the exterior. Makgeolli behaves almost like buttermilk, tenderizing the meat and giving it an extra touch of juiciness once diners bite through to the center. Wings are double-fried to withstand saucy gochujang or soy garlic glaze, though the wings can also be ordered with a powdering of snow cheese or simply fried. On cold days, eat your wings in the neighboring Fracture Brewing, accompanied by a beer." - Brooke Jackson-Glidden, Dianne de Guzman
Carter Hiyama/Eater Portland
