Umi Kaiten-Zushi, Haymarket Chinatown

So it's no secret. Fried chicken is my weakness. Southern fried chicken, Korean fried chicken, Japanese karaage... if it's deep fried poultry then I want a piece of it. Maybe three.

What makes good fried chicken? Surely crunchy batter is a must. The kind that makes a splintering noise like you've eating a handful of potato crisps. An armour of crunch protecting a core of juicy tender chicken.