![]() ![]() Neither had restaurant experience but had heard that food trucks were a good way to get a foothold in the industry. ![]() They eventually reunited in San Francisco about 2½ years ago and decided to open a business together. The friends kept in touch through the cities, college degrees and marriages of their 20s. Both were in their late teens and had recently emigrated from Korea. This is truck food done right, and the menu should translate nicely to the beer-focused brick-and-mortar restaurant that its owners, Nathan Choi and Jae Jung, plan to open early next year.Ĭhoi and Jung met in an English-language class in Hayward 12 years ago. KOCO Korean Fried Chicken & Croffles is located at 4224 Virginia Beach Blvd., Virginia Beach.Like many trucks, Kokio keeps the menu simple: three flavors of fried chicken, two flavors of deep-fried balls, and french fries that can be topped with Parmesan and bacon. This new restaurant quickly became a new favorite of mine, and I can’t wait to go back for more. I’m writing this blog a day after my first visit to KOCO, knowing that it certainly won’t be my last. If the sweet options aren’t for you, you can also pair a plain croffle with some Korean fried chicken. I was also glad the fruit toppings weren’t cloying. What I thought was icing on KOCO’s croffles was actually an airy whipped topping that didn’t overload the dessert. The slight crunch was a precursor to buttery, flaky layers. While I initially wanted to take things slow with the croffles, I ended up eating two of the three in less than five minutes.Īs described, the croffle itself delivered on texture, and the taste was even better than I could’ve imagined. If a dessert is too sweet, however, it’s harder for me to enjoy. ![]() Once I dusted off half of my wings, I couldn’t wait any longer-it was croffle time. I know the recent chicken wing shortage has been a pain for many restaurants, often resulting in skimpier offerings, but not at KOCO. Beneath the perfectly glazed crust was a very meaty wing. I was pleasantly surprised by how crunchy the chicken still was despite sitting in the box for the time it took for me to run an errand then get home. It wasn’t “burn-you-up” hot, and I was able to scarf down five wings before needing a sip of water. The slightly sweet soy-garlic sauce had a mild kick of heat, since I ordered the spicy variation. When you walk up to the register, you can spin the wheel of croffles to see all of their options.Īs soon as I took the first bite of chicken, I was on a flavor high. KOCO has very minimalist décor with long tables and a cozy sitting area right by the door. Now, the sweet street food has gone global, making its way to Virginia Beach. Cookist credits an Irish pastry chef named Louise Lennox for inventing the breakfast dish, but croffles quickly gained popularity in Korea. The result of this delicious science experiment is a baked good with a crunchy outside and soft, buttery center. What is a croffle?Īccording to culinary site, Cookist, a croffle combines the flaky goodness of a croissant with the body ody ody of a waffle. ![]() Korean fried chicken checks off both boxes for an all-around chicken wing. Oftentimes when you order chicken wings, you either get a wet sauce and no crunch, or all crunch and no sauce. Korean fried chicken uses a different frying technique that renders out the fat in the skin, creating a thin, crackly crust, a New York Times article explains about the dish.īoth local and chain Korean fried chicken restaurants having been popping up across the country over the last several years. The popular South Korean snack is lighter and crispier than its American cousin. Korean fried chicken is a lot like Southern fried chicken, but extra crunchy. ![]()
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