Korean Fried Chicken

Cote Korean Steakhouse, the first of its kind, is helmed by owner Simon Kim and executive chef David Shim. With their team in tow, the Cote crew sample some of NYC’s best food and drink.

Chef Deuki Hong of San Francisco’s Sunday Bird stopped by the MUNCHIES Test Kitchen to show us how to partially debone and pan-fry a whole chicken, and how to make his signature Korean chili sauce.