When you hear the acronym “KFC,” you think about Kentucky Fried Chicken, right? But what if I told you there might be a new “KFC” in town? Korean fried chicken has become more popular in recent years as many locations now serve the Asian twist on an American favorite nationwide. Chi Maek is located in Coon Rapids. and The Heights Herald went there to see what the hype was all about.
I visited Chi Maek on a Sunday afternoon with my sisters and dad. The first thing I noticed—and many boba lovers will be glad to know—is that when I arrived, there was a boba/dessert place connected to the restaurant. Parking was easy because of the vast parking lot in the northern suburb. As I stepped into the restaurant, only about six people were dining in. Overall, the restaurant was exceptionally clean with a calming aesthetic and ambience. It would be the perfect atmosphere to study or complete other business that requires focus.
The menu included many traditional Korean dishes including chicken katsu, tteokbokki, japchae and buldak. A dish that caught my attention was the Korean taco because I had never heard of such a thing. The menu also includes appetizers, salads, soups, and desserts. If your ears perked up at the mention of “desserts,” I would recommend going next door to Te Amo to check out their amazing array of sweets to choose from. Back to the Korean Fried Chicken’s menu: you can choose whether you want drumsticks, boneless, wings, thighs, strips, or even a combo. I chose the small drumsticks, which accounted for five in total. I chose soy garlic for my dressing, but there was also a spicy half-and-half sauce as an option.
The food took a reasonable ten minutes to come out, and it was worth the short wait for a cooked-to-order meal. My initial thoughts when I saw the Korean fried chicken were that the chicken looked so crisp and extremely appetizing. As I took my first very crunchy bite, I immediately tasted the savory soy garlic sauce.
“[It was a] well-seasoned drumstick with a crispy exterior, [and] the soy garlic flavor is balanced,” Danchau Le (11) said.
And at Chi Maek, they aren’t trying to scam you out of your chicken. The five-inch drumsticks have a good amount of meat on the bone. And the breading is thick and crisp without obscuring the taste of the chicken.
“[It is] very crunchy, and the soy garlic really completes the Korean fried chicken,” Columbia Heights resident Tuan Le said.
Now let’s move into some of the negatives of Korean Fried Chicken—though, spoiler alert—there aren’t many. Chi Maek could’ve added a little bit more soy garlic sauce to the chicken to cover the entire drumstick to my liking. Not that big of a flaw though as the sauce was still noticeable. Also, the drive to Coon Rapids can be a little daunting, depending on where you live in Columbia Heights or Fridley. Besides that, though, there’s plenty to love about the place to justify the commute.
And for the service, I just have one word: excellent. The very accommodating server first put us at a table with too much sunlight, then immediately apologized and moved us to a sun-free table. He was very hospitable, punctual and patient with our orders. The cherry on top is when we were finished eating, he gave us a to-go box without our asking.
While I don’t think Korean fried chicken will overtake Kentucky Fried Chicken as the new KFC any time soon, it’s not because it’s inferior in quality.
Anyone with a liking for fried chicken should check out Chi Maek—and not just for the Korean fried chicken but for the other traditional Korean dishes as well. The service is excellent and the food is scrumptious. You could take the whole family as I did, but why not make it a date with someone special and top off your visit with a boba or miniature cake next door at Te Amo?
