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An ICE raid at a Hyundai-LG plant near Savannah led to the detention and deportation of hundreds of South Korean workers.

One restaurant owner reported a 20% decline in business following the September raid.

To survive, some Korean business owners are adapting their menus to appeal to a broader American customer base.

Daniel Lee prepares fried chicken the Korean way, mostly. He batters chicken thighs and drumsticks in a blend of wheat, corn starch and soy flour. The result is a lighter crust than American fried chicken. After the thighs and drumsticks are crisped, Lee brushes them with a soy-garlic, sweet chili or spicy gochujang sauce and tops them with green onions. A crunchy bite yields a sweet, salty and spicy stream that runs over fingers and wrists. Some peopl

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