FRYBABY
Korean restaurant · Buckman ·
Korean fried chicken with snow cheese, gochujang & soy garlic sauces
Korean fried chicken with snow cheese, gochujang & soy garlic sauces
"A Korean fried chicken cart at Lil’ America, it gave notice that it would depart before October’s end; despite finding informal advice helpful, owner Sunny Hatch says the reported mentorship program never took shape in a standard way. The next chapter comes at the bustling pod The Heist on Woodstock Boulevard, where it will open with an even bigger cart across from Kim Jong Grillin’, with long-time mentor Han Ly Hwang in its corner." - Katherine Chew Hamilton
"At Project Pabst, this operation came in clutch with a limited but lovely menu and sub–10-minute waits; we grabbed chicken tenders tossed in ginger soy and a cup of kimchi macaroni and cheese. The tenders arrived extremely hot and crispy and felt like a big portion for the price, but the kimchi mac impressed even more — super creamy with a little heat and a generous stripe of furikake over the top — the kind of rich bowl that disappears even on too-hot a day; my partner even said it might be the best restaurant macaroni he’s had, and the whole service felt seamless." - Eater Staff
"The Lil’ America pod has quickly become one of our favorite food hubs thanks to Frybaby—their menu of Korean-American fried chicken means hyper-crunchy wings and massive drumsticks that are seriously meal-sized. The move here is to order a bag, a.k.a. the chicken combo with a side (get the kimchi mac and cheese). The soy garlic glaze might be the obvious choice, but don’t shy away from the snow cheese, a slightly sweet umami blitz that’s akin to parmesan shaken from a container but actually good. Take a beeper, find a seat at a communal picnic table, and wait to be dazzled." - krista garcia
"This cart’s fried chicken has quickly amassed local praise since its opening just over two years ago, more recently snatching the seal of approval on its gochujang wings from YouTube celebrity chef Joshua Weissman. At Frybaby, owner Sunny Hatch hones in on a Korea-meets-American South concept, dousing double-fried chicken in a choice of soy garlic glaze, gochuchang sauce, or “snow cheese,” a signature sweet-salty cheese powder. Enthusiasts swear by the crackling exterior the batter creates — a gluten-free blend of rice, potato, and tapioca flour; others will be tempted to add a burst of umami to their wings by ordering a side of “Korean sparkle” powder. Side dishes are on brand with the concept, including banchan-style foods like smashed cucumber salad and classic American mac n cheese tossed with homemade kimchi and furikake." - Katrina Yentch
"This fried chicken cart within the Lil’ America pod has become famous thanks to the thunderous crunch of its wings and drumsticks’ crackling skin. The combination of rice, potato, and tapioca flour helps maximize the crispness of the chicken, which remains juicy due to the makgeolli in the batter. Get wings tossed in snow cheese or saucy with gochujang or soy glaze; when it comes to sides, the kimchi mac and cheese is a must." - Janey Wong