My favorite fried chicken in Atlanta is now located in the most unlikely of places. CIA-trained chef Tomas Lee spent 12 years cutting his teeth at Buckhead Life before unleashing a concept that took the culinary world by storm with his fusion of Korean and Mexican cuisine. The result emerged in Hankook Taqueria, a little west side dive down on Collier Road, which still churns out some of the most flavorful tacos ever created. Lee next opened spinoffs under the name Takorea in Midtown, Dunwoody and Athens, offering this Mexican/Korean magic.
Now Lee emerges from the lab with a spectacular new Korean-fried chicken platter, a whole fried chicken cut into pieces and served family-style for four. One of the keys is how they fry it in a rice flour batter that cooks up surreally crispy and tender. It’s served with a spectacular Korean fried rice, tempura citrus Brussels sprouts and an assortment of house-made kimchi and pickled veggies. But there’s one catch: it’s only available on Wednesday nights at the Midtown Takorea only. It’s $60 all-in and you will leave totally stuffed (and probably even with leftovers)! Gather a group, pick a Wednesday night and prepare to experience a Southern (Korean) fried chicken meal unlike anything you’ve ever tasted!