368446 Tue Feb 06 22:26:07 -0800 2007 10 23 Ontario (including Toronto) 0 2267193 There's an interesting article in today's New York Times about Korean fried chicken and its burgeoning popularity in specialty restaurants in New York City and environs. It sounds delicious, and I'm wondering if any of the multitudes of Korean restaurants in the GTA are doing chicken in this manner. http://www.nytimes.com/2007/02/07/dining/07fried.html Tue Feb 06 22:26:07 -0800 2007 48352 FlavoursGal 1 2267321 A Korean franchise called AFC (Ajuker Fried Chicken) is/was around. One location on Bloor West (at Christie) is apparently closed down according to another chowhound member. There is another location (I believe owned by the same Bloor West restauranteurs) along Yonge, north of Steeles. It's in the same plaza with Red Lobster. Whether it's still open or not I don't know. Call (905) 763-9232. I tried it a couple years ago and it was good but they are inconsistent and once received half fried half frozen chicken. On my many bus rides along Yonge St, I recall seing another Korean chicken place on the east side, just south of Steeles, Don't remember the name though. Wed Feb 07 02:03:51 -0800 2007 2267193 22176 LikeTheWolf 2 2267363 The place on Bloor just west of Christie Pits has closed (and the one time I had it I found it borderline gross), but there is another place (have no clue if it's affiliated with the other place) that opened recently a few blocks east - around Manning, perhaps? It's on the north side of the street. I haven't eaten there, myself, but I may just give it a try! Wed Feb 07 04:13:12 -0800 2007 2267321 11687 Delish 3 2273438 So I gave the new place, called Ajuker Chicken (vs. Ajuker Fried Chicken), a try today and I'd give it a thumbs up. It was definitely better than the chicken I got the last time from the (now closed) Ajuker Fried Chicken west of Christie Pits. This place is on the north side of Bloor, between Clinton and Manning. I got a small half-half (half sauced, half not) for $10.00. My preference is probably the unsauced, but I did the enjoy the sauced one as well. The sauce was somewhat sweet, somewhat spicy and sticky. It may have been a tad too thick, but I enjoyed it. I can see it being an acquired taste. The skin was definitely thin, and the batter was flavourful and crisp. They included a salt packet, but I ended up not using it. I thought the meat was really tender and juicy. I'd go again, but the price seems a bit steep for what you get. Thu Feb 08 13:29:58 -0800 2007 2267363 11687 Delish 4 2273769 Thanks, Delish. I'll have to give this a try. Just curious - in the NYT article, the writer claims that the sauced chicken remains crisp; is this the case at Ajuker? What chicken parts comprised the portion you ordered? Thu Feb 08 14:40:07 -0800 2007 2273438 48352 FlavoursGal 5 2273880 You're very welcome! To answer your questions: The skin was indeed crispy beneath the layer of sauce. The parts left whole were a wing and a leg. The rest were cut up into pieces beyond recognition. Each of the peices were about 2-4 bites each - with the occasional bone. I'd say there was definitely some thigh action going on (which happens to be my favourite). I didn't finish it all, so there could be some breast mixed in as well. When I snack on the leftovers I'll let you know. Thu Feb 08 15:10:54 -0800 2007 2273769 11687 Delish 6 2273918 I'm a dark meat and wing person myself, so this sounds just perfect. Thanks, Delish. Thu Feb 08 15:23:48 -0800 2007 2273880 48352 FlavoursGal 1 2271941 Once again this board comes through. I just read that article in the NYTimes, came here and bingo. Well, looks like we haven't found a place yet so I'm going to bump this up. Thu Feb 08 07:32:30 -0800 2007 2267193 64834 crawfish 1 2277077 Tried Ajuker today. Had the medium fried chicken ($15, tax included). Thin, crisp batter. Tasty chicken. Came with a small container of dipping sauce (chile, honey, and some other unknown, to me, ingredients - I liked the flavour) and a larger container of diced daikon covered with water. However, I would not rate this anywhere near Swiss Chalet's whole chicken with four sides at the same price in terms of value for money. Rest of Ajuker's menu looks interesting. Large seating area. Fri Feb 09 13:41:06 -0800 2007 2267193 42449 mrbozo 2 2277155 Korean fried chicken and Swiss Chalet rotisserie chicken are two different animals. Where is the comparison? When talking about ethnic food of a rather unique nature (in this city), it is surprising to me that a large chain restaurant that specializes in a totally different type of food, and which is part of a huge conglomerate, would be mentioned as a comparison. Fri Feb 09 14:02:34 -0800 2007 2277077 48352 FlavoursGal 3 2277629 I was referring to value for money in terms of product - the amount of chicken one receives for the same price. I'd say there was about half as much chicken in my Ajuker order as there is when buys a whole Swiss Chalet chicken. Besides, the Ajuker's product I bought is hardly unique. It was, after all, chicken coated with a thin unseasoned batter and deep fried. Tasty, but not good bang-for-buck IMO. Fri Feb 09 16:26:23 -0800 2007 2277155 42449 mrbozo