{This story was updated because an earlier version included an inaccuracy.}
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 people opt to eat with plastic gloves provided at the table.
When Lee first opened his own franchise of the national 92 Chicken chain in Pooler, Ga., this year, tables filled at least once during the week and several times on the weekends. But in September, 475 people, about 300 of whom were South Koreans, were detained and deported by Immigration and Customs Enforcement (ICE) at the Hyundai-LG plant near Savannah…