Not for All the Fried Chicken in Seogwipo

What would I not do for this chicken, is the real question?

My umma and I spent a month this summer in Korea and Japan. Our favorite destination, despite the love of Seoul relatives, was Jeju Island, where we knew not a soul.

On that island, we stayed in the city of Seogwipo. Sitting like a sunny-side up egg on the southern face of that windswept volcanic island, Seogwipo was a quiet gem from the moment we arrived.

But black pig be damned. Despite being the island's specialty, it was this fried chicken in the Olle Market that I fell for. Hard.

Called dak gangjeong, this dish is inspired by Chinese sweet and sour chicken. Spicy, sweet and deliciously crispy, it's a pure pleasure that I remember from childhood church picnics and afterschool special treats at home.

For a mere W5,000 (5,000 Korean Won, equal to approximately three bucks U.S.) this cup of chicken was mine, all mine. And in a mere five minutes, this chicken was gone, all gone.

The quality and parts of the chicken you use, of course, are important. Here's a great recipe from Maangchi in case you won't be getting to Seogwipo anytime soon.