Join us today at 11 AM to chat with Washingtonian restaurant critic Ann Limpert. Have a question about the just-dropped Michelin star list? The ice cream that should replace the Trickling Springs-shaped hole in your heart? Or maybe you’re just looking for a dinner recommendation. Leave a question now for Ann, and she’ll get to as many as she can.
Ann: Good morning! I’m excited for your questions, but here is my crucial one for you this week: Have you had the fried chicken at Anju? Because if not, you should really remedy that.
The Danny Lee/Scott Drewno/Angel Barreto Korean place is doing a killer version, available half or whole (obvi you want the whole, for leftovers sake). Drewno and Lee were inspired to create the recipe when they spend a frigid night at a South Korean market which featured a famous fried-chicken stand. They noticed the cooks were using a wet batter, not the dry potato starch that is typical of Korean double-fried legs and wings. They got to experimenting when they returned home, and Barreto freestyled by adding some roast-soybean powder to add some earthiness to the batter. Anyway, the result is—and I don’t use this word lightly—amazing. It’s so insanely crunchy, and stays that way for awhile. What sets it apart just as much as the technique are its final touches: a gochujang glaze that is striped with Alabama-style, kewpie-mayo-based white barbecue sauce, and a shower of furikake. Man, I’m hungry.
What have you got for me today? Ask your questions in the form below; the chat transcript shows up underneath.