Saturday, October 10, 2009

Frying chicken to an ethnic beat

My mouth is still watering after reading a New York Times piece on Asian- and Dominican-style fried chicken. The good news is you can try excellent Korean fried chicken on this side of the GWB.

The chicken is extra crispy, because Koreans fry the pieces twice. The sweet and spicy sauces are two other bonuses. We drive past the Korean take-out storefronts and head for BBQ Chicken and Beer on Anderson Avenue in Cliffside Park.

The chicken is cooked in extra-virgin olive oil. The beer is some of the coldest I've found. The Korean pop music often is too loud and service can be sluggish. But the chicken is superb. My son loves the wings of fire and challenges the restaurant to make them as spicy as possible. I love the non-spicy broiled thighs. Side dishes include cole salw, mac and cheese and steamed rice. It's at 555 Anderson Ave., Cliffside Park;  201-840-8421.

Here's the link to the Times story:


  1. I have to try BBQ Chicken and Beer sounds like my kind of place

  2. It's one of our favorite places to eat.


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