![]() Honey is there for sweetness and it worksTenders (garlic) - 1-2/5 The garlic was there and it was juicy but the breading was off like it was almost naked and just fried, not much flavour other than garlic and that it’s tenders with no fat doesn’t help all the above.Drumsticks (hot crispy) - 4/5 this was basically just standard fried chicken drumsticks. It’s not like Mayo or heavy on honey like most honey flavoured KFC sauces it’s actually more like most places’ soy garlic but even a bit more savoury. Overall, solid and would love to come back!Wings (Honey) - 4/5 would get again easily. ![]() Its working name is the Brim, a reference to not only the “brim” of the Tenderloin and Nob Hill, but also the practice of filling beer glasses all the way up.Always on the prowl for good fried chicken and was suggested here by a friend. I can envision both on the menu at the drinking establishment the two hope to open near the border of the Tenderloin and Nob Hill neighborhoods early next year they just signed the lease. ![]() The vegetarian tofu balls, moist spheres of crumbled tofu interspersed with peppers and topped with a sweet sauce, are also a respectable vegetarian entree, a rarity on most trucks. These balls may be the best thing they serve, a powerhouse of flavor, with a satisfying crunch and lingering aftertaste. It is breaded in panko, fried and topped with squiggles of Sriracha mayo, sour cream and Parmesan. Jen Fedrizzi/Special to the Chronicleīack at the truck, they supplemented their simple menu with a new dish: a golf ball-size sphere of fried rice with chopped kimchi. David Han passes a bowl of fries on Kokio Republic food truck in S.F. They took a research trip to Koreatown in Los Angeles and found a lot of exemplary chicken, but not a perfect side dish - until a chance encounter with a deep-fried rice ball. The best by far is the sticky hot-and-sweet sauce, the truck’s most popular, which lives up to its name with the ideal balance of chile heat and honey sweetness.Īfter a solid period of time serving only fried chicken and french fries, Choi and Jung decided they needed something else to offer their fans. The honey-mustard that comes with plain chicken has a pleasant tang, and the soy-garlic has an umami punch. But the sauces that accompany the strips and wings make up for the protein’s shortcomings. The Kokio chicken, on its own, is not the best in its genre: The breading can be a little wan, and the white meat inside can be a little dry. Tofu (left) and kimchi balls from Kokio Republic in S.F. The pair decided to lean on their Korean heritage and make KFC, Korean Fried Chicken, revered for its thin, crisp crust. They embarked on a comprehensive study of the truck landscape of 2014, eventually creating a lengthy spreadsheet analyzing all the offerings on the market.Īt the time, there were plenty of burritos and burgers, but not a lot of fried-chicken trucks, says Choi. Neither had restaurant experience but had heard that food trucks were a good way to get a foothold in the industry. They eventually reunited in San Francisco about 2½ years ago and decided to open a business together. The friends kept in touch through the cities, college degrees and marriages of their 20s. ![]() Both were in their late teens and had recently emigrated from Korea. This is truck food done right, and the menu should translate nicely to the beer-focused brick-and-mortar restaurant that its owners, Nathan Choi and Jae Jung, plan to open early next year.Ĭhoi and Jung met in an English-language class in Hayward 12 years ago. Like many trucks, Kokio keeps the menu simple: three flavors of fried chicken, two flavors of deep-fried balls, and french fries that can be topped with Parmesan and bacon.
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