"Located within the increasingly popular Lil’ America pod on Southeast Stark, this Korea-meets-Kentucky fried chicken cart started its run with some of the city’s crunchiest, juiciest wings in town. A blend of rice, potato, and tapioca flour in the dredge, as well as a splash of vodka in the batter, helps the skin achieve that hardcore crispness; a little hit of makgeolli, a Korean rice spirit with a flavor almost akin to yogurt, behaves sort of like a buttermilk in the batter. The chicken comes in a variety of glazes and dusts, like snow cheese or gochujang, but the chicken is also great “naked,” without glaze or seasoning powder. When it comes to side, opt for mashed potatoes and curry gravy or kimchi mac and cheese, if available." - Ron Scott, Thom Hilton
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