What’s with all the people milling around outside this spare White Center storefront? They’ve come for Korean-style fried chicken—in sandwiches, rice bowls, and served straight up with a compulsory pile of napkins. In this context Korean doesn’t imply spicy (that’s what the sauces are for), but rather a delicate, shattering crust. It’s more akin to a Pringle, in the best possible way. Chef Brian O’Connor is a veteran of Skillet Diner and Roux, as evidenced by Bok a Bok’s perfect biscuits. But the rest of the counter-service menu nods hard to the East, like a chicken sandwich with yuzu aioli and charred Korean chilies alongside the requisite spears of pickle or kimchi mac and cheese. Since first opening in 2016, O'Connor has since added two new locations—one inside The Runaway on Capitol Hill, and another in Burien.