What's your favourite chicken shop?

BHC gets a lot of love and I respect it, but for me it's all about the soy garlic at Nene. Their chicken is less greasy than most, which matters when you're on your second round of beer. Also, the delivery is fast and the boxes don't leak sauce everywhere, which is more than I can say for some places. If you're near Euljiro, the small shop there has a proper eat-in counter, so you can get it fresh and crispy rather than soggy from the ride over.

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the mom's touch garlic soy is criminally underrated tbh. everyone sleeps on it because the brand is known for burgers but their chicken holds up, the batter is thinner and way crunchier than the big chains. also the teeny franchise near sindang station has this outdoor seating where u can people watch the tteokbokki stalls while u eat, feels very local. plus they give u those pickled radish cubes that are actually cold, not room temp like most places.

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honestly the fried chicken scene here is so competitive that picking one feels like choosing a favorite kid lol. but if we're talking about pure texture, i gotta shout out bbq chicken's olive oil line. the crunch stays for like an hour, which is insane for delivery. their honey garlic is good but the original is where it's at. also the myeongdong branch gets packed with tourists, so i usually order from the one near sangsu station, it's way more chill and the pickles they give are actually crunchy not soggy.

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the whispering thing is real but its not about the sauce lol. that guy runs a 2am handoff with the chicken supplier, they drop off fresh birds from a farm near Chuncheon three times a week instead of using the frozen stuff most hongdae spots rely on. thats why the texture hits different, not the sauce itself. if u go back ask for the neck & wing combo off menu, its cheaper & honestly the best cut they do

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the thing nobody mentions is that Dogdogdog's sauce gets its body from cheong, the Korean rice syrup, not sugar. thats why it coats the wing so thick and stays glossy instead of going sticky. i asked a guy who worked there and he said they also add a splash of maesil (plum) extract at the end off the heat. that fruity tang under the garlic is what you're tasting. go on a weekday before 6, weekends the wait hits 40 min easy.

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honestly the "secret sauce" thing is prob just marketing. every fried chicken place in Seoul has a version of that story. the real difference at Dogdogdog is they double fry in rice bran oil and toss the wings in the sauce twice, once right out of the fryer and again after a 30 sec rest. thats where the crunch comes from, not some mystery ingredient. if u wanna taste the actual base, order the banban half plain half spicy and dip the plain one in the spicy sauce yourself.

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