Chi Mac is the ultimate late-night hangout for savory Korean fried chicken wings with a crispy finish and a playful array of flavors, open till 1:30am.
"Chi Mac nails the fast-casual approach to Korean fried chicken. The crispy wings benefit from a light finishing touch, whether you get them seasoned with snow — the bare wings with a dusting of parmesan and onion powder — or a delicate glaze of soy garlic or gochujang sauce. The Bellevue location closed in August 2024, but the U District outpost is still going strong." - Eater Staff, Jade Yamazaki Stewart, Gabe Guarente
"There’s stiff competition when it comes to Korean fried chicken in Seattle, but this U District counter service restaurant doesn’t disappoint. The restaurant batters and sauces its chicken with a light touch, whether diners choose dry, parmesan-sprinkled snow wings or delicately glazed, crispy soy garlic wings." - Eater Staff, Jade Yamazaki Stewart
"Known mostly for its Korean chicken wings, this U District restaurant (with a new Bellevue outpost) also serves birds in fried popcorn, tender, and bite-sized nugget form. Though the latter is on the kids’ menu, adults can certainly enjoy them as well, breaded with a light touch. Available for takeout or delivery." - Gabe Guarente
"Chi Mac serves great Korean fried chicken, whether you’re craving it by yourself or want to bring a rowdy group of six with you. We prefer ordering the wings, which are flavorful, saucy, and have an ideal crunch, but you can’t go wrong getting one of their chicken sandwiches either. The best sauces are their spicy gochujang and the parmesan cheese and onion powder they call “snow.” They’re open until 1:30am Thursday-Sunday, too, so it’s a great choice if you need something to soak up the terrible AMF slushies you had at Earl’s - or if you want some food alongside one of Chi Mac’s frozen towers of soju and beer. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"There’s stiff competition when it comes to Korean fried chicken in Seattle, but this U District counter service restaurant doesn’t disappoint. The restaurant batters and sauces its chicken with a light touch, whether diners choose dry, parmesan-sprinkled snow wings or delicately glazed, crispy soy garlic wings." - Eater Staff, Jade Yamazaki Stewart
