Chimmelier

A fryer set up in a Koreatown parking lot during the pandemic grew into this strip-mall spot on 8th Street. Every piece of chicken gets fried twice to hold its crunch under the glaze, then finished in one of nine flavors, the one rule being that pickled radish comes with everything. The K-Chicken Burger pairs the double-fried bird with a dry spice rub, a vinegary hot sauce and a briny slaw. The kitchen also runs tteokbokki and kimchi fried rice alongside the wings and tenders.