Korean foods that has history of more than 3,000 years are largely based on fermentation and marination of ingredients and base foods. We use the same cooking methodologies, i.e., ageing & marination procedures, and apply it when we prepare and fry the Chicken with variety use of Korean herbs and spices. We believe that this makes Korean Fried Chickens different from conventional and/or western fried chickens.
We use only fresh and locally grown chickens to serve customers with the most freshiest tastes and we do not use any imported or frozen chickens. The chickens are supplied by cage-free chicken farms from Canterbury area, and salad vegetables(mainly lettus, mesclun, baby spinach) are supplied by a Christchurch based hydroponic vege farm.
The cooking oil is important as quality and taste of fried chicken depends heavily on the cooking oil condition. We use a high-quality New Zealand locally packed canola oils that has been bulk-imported and use the new oils up to only about 30~35kg to replace. We use more than 20 different spices and ingredients when we make sauces for Sweet Chilli, Soy Garlic, and Hot Spicy.
We only use eco-friendly takeaway container boxes and bags to minimize landfills and to contribute to the eco-world.
