You know how I mentioned in my last post that a sure fire way to get me out of the house was to waft the smell of fried chicken into my room via a giant fan?
You’re not going to believe this but no one has yet to attempt that. Instead, there was a suggestion that we celebrate Friday by getting some fried chicken at one of the best places in town.
This proved to be an effective tactic and is how I ended up having dinner at NaruOne.
Whenever people discuss the best Korean fried chicken in Sydney, NaruOne is bound to come up. It actually won the best fried chicken category in this year’s Sydney Food Blogger’s Choice Awards (Full list HERE). It’s a favourite of many and getting a table can be incredibly difficult if you choose to dine at normal dining hours. The staff keeps an eye on the progress on how fast everyone is eating and even subtly slips you the bill when there’s a lull in eating. I arrived at around 6 and had more than enough time to enjoy my meal before the bill magically appeared on my table.
I may have had fried chicken a mere two days before, but my will power is not that strong.
I knew we were going to get chicken; it was a foregone conclusion. It’s like going to a Fast & Furious movie and counting down to when someone finally presses the NOS button. It’s going to happen and you’re definitely going to enjoy it. The only dilemma was getting the original or the sweet and spicy?
I’m sort of speechless right now which is exactly what I was like when I was biting into the crunchy fried chicken of NaruOne. The key to Korean fried chicken is the double frying methodology they employ. This creates the crunchy skin and the tender meat encased within the light batter. I’m curious as to what the decibel level is when you crunch into one of these delectable chicken pieces. I’m pretty sure it’s not too far off from when Mariah Carey goes into her falsetto.
In terms of the two varieties, I loved the original more than the sweet & spicy. It had plenty of flavour already and I wasn’t a huge fan of the sauce. It’s still superior to most forms of fried chicken on the hen-market but it wasn’t the best variety on its own plate.
As much as I would love to eat nothing but fried chicken; smarter people than myself have told me that a balanced diet is essential to good living:
I went to NaruOne with one of my friends who had spent a semester abroad in Korea. She told me that natives usually served this with a bunch of mustard to add a tang and I was all for it. I’ve never had cold noodles (deliberately) before so this was a completely new experience for me. The soup had an interesting sweet/sour dynamic to it and gave my tongue a good workout. The noodles were kind of hard to separate due to the temperature but they served as a nice counter to the piping hot fried chicken that was sitting next to it on the table.
This is a staple for me whenever I go out for Korean. I just love leek pancakes and when you add seafood to the mix? That’s like going out for Korean fried chicken, tasty cold noodles then adding a seafood and leek pancake to the mix! I can’t think of another solid analogy, I’ve barely recovered from my food coma.
The pancake base serves the same function as thin crust pizza. It’s there to emphasise the flavours of the toppings and add a different texture. I loved the variety of seafood on the pancake (prawns, octopus, and mussels) and I have nothing bad to say leek whatsoever. It was a fantastic dish and another great counterpoint to the all star level chicken on the table.
Here’s the TL; DR for everyone still wondering why the chicken crossed the road:
- KFC = Korean Fried Chicken. Book it.
- Cold noodles might not be for everyone but it’s a great dish
- You’ll never see a leak on my phone about leek being bad.
NaruOne Korean Restaurant, CBD
375 Pitt Street, Sydney
Tuesday to Saturday 11am-3am
Sunday to Monday 11am-10pm
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