Chickens Gone Global

Fried chicken has been multicultural from its beginnings, a Scottish cooking style married to a West African tradition of battering using a seasoned flour. Those traditions combined in the American South in the 1830s and were an instant hit. Regional styles quickly developed, with cornmeal used in some areas, wheat in others, and seasonings mild, aromatically herbal, or sharply peppery as local preferences dictated. The idea has gone around the world and spawned international styles like the delicate Japanese karaage, battered with cornstarch; coconut and citrus infused Filipino fried chicken; Greek fried chicken marinated in yogurt; and curry-laced Indonesian ayam goreng. Those who make a hobby of trying all the world’s variations (and I count myself among that number) may rove around greater Los Angeles seeking them out. But a few interesting versions are right here in the Beach Cities. Here I present my reviews of Korean and Belgian themed eateries, with an American entrant for comparison. Korean: BB.Q Chicken, Redondo Beach Tucked into the east corner of the shopping center at Beryl and Prospect is BB.Q Chicken, which does not serve barbecue chicken, and no, that dot in the…

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