A family-run Korean fried chicken specialist in a plain Oakleigh South shopfront, takeaway first with a few seats. The range keeps to Korean form: the bare crispy original, sweet-and-spicy yangnyeom, soy garlic, bone-in or boneless, whole birds, fried to stay crisp and notably ungreasy, in generous serves. Every order comes with pickled radish and Korean slaw, with mandoo and kimmari on the side. The following runs deep: regulars drive in from across the south-east, past closer options, for chicken that holds its crunch all the way home.
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