Korean fried chicken restaurant east of Fort Worth dearly loves beer

A new restaurant brings Korean fried chicken to Watauga with a cool twist: the chicken is paired with beer.

Called Mighty Chick Beer ChickenIt’s a fast-paced restaurant at 8247 Rufe Snow Dr., on the spot where Pickles BBQ & Icehouse once lived.

The restaurant is owned by Jenny Ko and Soo Yun Lee, both from Korea. They tried so hard to recreate the flavors of Korean fried chicken that they import many ingredients from Korea.

“Everything we use for chicken dough and brine comes from Korea,” says Ko. “It is important to us that we represent our food and our culture as well as possible.”

Chicken is available in 2-, 3-, and 4-part meals such as leg and thigh or breast and wing and is served with white bread, pickles and two sides of mac & cheese, coleslaw, corn salad and potatoes, salad and fries.

They also offer wings, tenders and nuggets in a variety of styles, such as: For example, extra crispy, Nashville Hot, or a unique option called Cheesy Snowflake topped with melted mascarpone and cheddar cheese.

Nuggets or chicken bombs, as the restaurant calls them, come in five flavors: BBQ soy garlic, sweet and spicy, Seoul hot, crispy or cheesy.

The beer selection includes more than 20 bottles or draft beers and they are happy to provide recommendations for pairing.

“We base our suggestions on the taste profile,” says Ko. “An IPA goes great with Nashville Hot because it cools the heat. A blonde ale goes well with Sweet N Spicy because it compliments the sweetness.”

There is also a fried chicken sandwich, served mild or Nashville hot. plus salads with spicy or mild chicken; Onion rings; Cheese curd; and spicy chicken nachos.

Ko and Lee met in New York, where Ko worked in the fashion industry and Lee as a dentist. “Jenny’s the creative one,” says Lee. “She came up with the design and the menu and she’s also the cook.”

Lee, whose family works in the Korean restaurant industry, runs the business.

The two moved to North Texas to be close to a mutual friend and then decided to open their own restaurant.

“We took what we loved about our favorite New York restaurants – fast service, quality food, affordable prices – and combined those elements with our own concept and recipes,” says Lee. “It’s a lot that would be found in Korea, but with our own twist.”

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