About Restaurant

Korean fried chicken differs from typical American fried chicken by being fried twice. This results in the skin being crunchier and less greasy. Furthermore, Korean-style chicken is not characterized by the crags and crusty nubs associated with American fried chicken as described by Julia Moskin of The New York Times as a "thin, crackly and almost transparent". The chickens are usually seasoned with spices, sugar, and salt, prior to and after being fried. Korean fried chicken restaurants commonly use small- or medium-sized chicken,

Lunch ID Available Time: (Mon-Thu) 03:00 pm - 01:00 am / (Fri-Sun) 01:00 pm - 01:00 am

Tracy J.

CY J.

Ara C.