Korean foods that has history of more than 3,000 years are largely based on fermentation, marination, and ageing technology of ingredients and base foods.  We use the same cooking philosophy and methodologies, i.e., ageing & marination procedures, and apply it when we prepare the chicken food.  

We use only fresh and locally grown chickens and we do not use any imported or frozen chickens and apply 2 phases of chicken loin cutting process which trims out all residual fats attached in the chicken meat.  We prepare and cure raw chicken meat with variety of herbs and spices for a certain period of time and double-batter it with different variety of spices prior to frying.   We then fry the chicken by 2 phases in order to make the chicken most crispy outside and most juicy and tasty inside the chicken meat.

We use more than 15 different kinds of herbs and spices for this process and use more than 20 different ingredients to make home-style sauces.  We believe that this makes our chickens different from conventional western fried chickens.