Fiya Hen

"Allston is the spot for Korean fried chicken in Boston, and this award-winning spot solidifies that fact. Fiya Hen (formerly known as Fiya Chicken) offers twice-fried chicken in many forms (wing, tender, and sandwich). Get the wings, and dunk them in the restaurant’s signature sweet chili sauce." - Erika Adams, Eater Staff

"Fiya Chicken opened in Allston in late 2020, further solidifying the neighborhood as the spot for Korean fried chicken. Fiya does twice-fried chicken in many forms (wing, tender, and sandwich), as well as corn dogs fried in pancake batter." - Erika Adams, Rachel Leah Blumenthal, Terrence Doyle

"Boston is teeming with great fried chicken sandwiches, but Fiya Chicken might have the best version. The double-fried chicken used in its Korean fried chicken sandwich is brined with buttermilk and kimchi, which gives the final product a slightly fermented taste. Diners can choose from four different glaze options: soy garlic, spicy Korean (made with fermented gochujang), the kicking house Fiya sauce made with chili oil and Korean peppers, and cider honey mustard. The soy garlic glaze is the play here — it is sweet and salty, and it pairs well with the house-made kimchi and pickles that top the sandwich. It’s all served on a toasted brioche bun." - Terrence Doyle, Rachel Leah Blumenthal, Nathan Tavares

"Fiya Chicken, which opened in fall 2020, has quickly gained a reputation as one of the best places in the city for Korean fried chicken. The double-fried chicken is ultra-crispy and satisfying. Their buttermilk and kimchi brined fried chicken sandwich is a standout, available with various glazes. They also offer pancake batter corn dogs with different fillings and coatings." - Rachel Leah Blumenthal

"When I first heard about the pancake batter corndog from Allston newcomer Fiya Chicken, I knew I needed to eat the pancake batter corndog. And folks, I’m downright giddy to report that the pancake batter corndog is everything I dreamed it would be. It is sweet and salty and simultaneously pillowy and crunchy, which is to say that it is the perfect food. Also good from Fiya: the Korean fried chicken sandwich. The chicken is brined with buttermilk and kimchi, which gives the final product a slightly fermented taste. I opted for the soy garlic glaze (one of four options), which was pleasantly sweet and salty. The sandwich is served on a toasted brioche bun (which, satisfyingly, didn’t crumble into pieces as brioche buns are wont to do), and topped with housemade kimchi and pickles. It’s one of the best fried chicken sandwiches I’ve had in Boston, and one of the best meals I’ve had in forever. —Terrence Doyle" - Rachel Leah Blumenthal, Terrence Doyle, Nathan Tavares, Karen Wilber