Fire Chicken Sizzles with Flavor
I developed a fondness for Korean food, when I was in Seoul years ago. Knowing this, Robin suggested we try the new Korean hotspot, Fire Chicken in Overland. The only option is carry out; there is no inside seating.
Unlike many Asian restaurants, the menu is not complex. There are appetizers, gangjung (the fried chunks of chicken that come in varying degrees of heat and flavors), bulgogi bowls, ramen and dumplings.
Since it was my first time to order from their menu, I did so cautiously. Instead of getting the dishes with the red flame next to them, I went with the more subdued: Teriyaki Chicken Gangjung and Vegetable Mandu (a dumpling). The popcorn version of Mandu resembles a loaded, baked potatoes. It’s heaped with cheese and jazzed up mayo.
Punch! . . . Crunch?
Robin chose the slightly spicier Red Fire Chicken, but it was not a burn-the-back-of-your throat heat. It left only a pleasant tingle.
The little Korean restaurant has definitely nailed the flavor part of their fried chicken dishes. But I would like to see a bit more crispiness on those chickens chunks. It has the punch, but not the crunch.
It’s been years since I visited Korea, but these flavors brought back memories. If I can’t get Austin’s Bulgogi or make a trip to Seoul, a drive to Overland will do just fine.
Fire Chicken, 10200 Page Ave., Overland. Hours: Mon-Sat 11a-9p. Owner/Operators: Sungmin and Michelle Baik. Carry out only. No dining in. No cash or checks. Credit cards only. Face masks required.