A World of Fried Chicken Awaits in an Ontario Strip Mall | Eater LA

"Opened in November 2021 by Paul Phan and Trina Diep in a strip-mall space, this spot takes a global, choose-your-own-adventure approach to fried (and some grilled) poultry rather than sticking to classic Nashville hot. The menu showcases flavors, sauces, rubs and hot-oil finishes from five regions and 22 countries — examples include a Taiwanese salted-yolk sauce, a Mozambican peri-peri rub, harissa, a Filipino adobo sauce, and a chocolate-flecked mole hot oil — alongside a Cambodian coconut-curry recipe from Diep’s grandmother. Ingredients and techniques emphasize freshness and authenticity where possible (fresh lemon zest for lemon pepper, housemade garlic butter for the French garlic-parmesan, fresh mango for mango-habanero, mostly freshly ground spices), and the owners spent about a year honing recipes. The space is spare and seats roughly 40–50, service runs lunch through dinner, and wings and tenders have become popular takeout items as word slowly spreads through the Inland Empire." - Sean Vukan