Evan Sung for The New York Times: Mr. Okamoto's karaage, ginger-and-garlic-marinated thighs in a light, puffy crust of sweet-potato starch.Two recent articles in Outside newspapers have me thinking about all things fried and crispy.

Yesterday the New York Times ran a story on the variations of fried chicken popping up around New York City. The wings up top are produced by Koji Okamoto, the owner of Tebaya, a Japanese chicken-wing specialist in Chelsea. The NYT had this to say about Okamoto’s wings:

His are tossed in a bath of soy sauce, mirin (sweet rice wine), black pepper and sesame seeds, after not one but two trips to the deep fryer. “The first frying seals the flavors in,” Mr. Okamoto said. “And the second one makes it crisp outside.”

Read the full story here or look at the pictures here.

Earlier this week, the LA Times ran a story about Sweet Love Hangover, a Hollywood restaurant that serves up a fried bologna sandwich with Tabasco mayo, tater tot nachos and sloppy Joe sliders. Diners with a sweet tooth will likely go for the deep fried strawberry Pop Tarts topped with vanilla ice cream as well as caramel and chocolate sauces. It’s all set in a restaurant stocked with classic board games and translucent plastic seats.

Read the full story here or look at the pictures here.

-- Spencer Shroyer