Korean fried chicken is pretty much an institution in Singapore, and Doran Chicken brings its recipes straight from Daegu, the ‘mecca’ of Korean fried chicken if you will. To get a sense of how serious it is, the city even hosts an annual chimaek (chicken and beer) festival. Chef-founder Shin ran his own fried chicken place in Daegu for 12 years, and at Doran Chicken, he’s committed to introducing authentic, punchy Daegu flavours to anyone with an open mind. The chicken here is aged minimally for a week in Korean clay pots (onggi) before fried, and even the sauces that coat the fried chicken are aged in onggi to coax out deeper and more complex flavours. Depending on your spice tolerance, you can choose between the Dalcom Spicy, Volcano Spicy, 1978 Soy Sauce, and the Original.
Beyond fried chicken, Doran Chicken serves up hearty Daegu-style sides – think soupy tteokbokki, savoury flat dumplings with sweet and spicy squid salad, tuna rice balls, and gaelic cheese corn fritters.