This three-location chainlet makes unstoppable Korean-style fried chicken—its delicate shattering crust akin to a Pringle, in the best possible way—then proceeds to have a lot of fun with it. Wings, drumsticks and thighs, and even the tenders can surely stand alone, especially next to some kimchi mac and cheese or tots with chile salt. But the lineup of chicken sandwiches (like the one with yuzu aioli and charred chiles) packs major flavor and texture inside soft, toasted buns. Chef Brian O’Connor is a veteran of Skillet Diner and Roux, as evidenced by Bok a Bok’s perfect biscuits.