Promising the "Crunchiest Korean fried chicken you've ever tasted," chef Brian O'Connor and partners including Jael DeLeonardis will open Bok a Bok (the sound a chicken makes) on June 1 in White Center at 1521 SW 98th Street Suite D.

The original plan was to also open a noodle bar called Same Same, ideally in the suite next door, but he's chosen to put that off for now due to a non-compete with the restaurant on the corner. Instead for now that space will become an exercise facility.

O'Connor who is from New York is classically trained in french cooking but has worked in many cuisines "From Asian to Creole" and has cheffed at the Skillet Diner, the Huxley Wallace Collective and Roux. He moved to Seattle ten years ago.

That kind of high end restaurant experience is being distilled into a fast casual restaurant that offers a gourmet style item at a lower price point. O'Connor is
aware that he's part of the growing trend in White Center for improved locations and foods that fit area.

"I think White Center is going to pop off, "said O'Connor, "It's a really cool area, very affordable for a young chef that doesn't want to put $7000 a month down in the middle of South Lake Union. The rents are very expensive in Seattle.It's also an area that has a real diverse population."

O'Connor believes he has the magic recipe but he's starting with a staple. "Everyone loves fried chicken. It doesn't matter if you're white, hispanic, African-American, Asian, everyone loves it. They have fried chicken some way."

"Korean fried chicken is classically an air dried chicken leg that's been drenched in corn starch then put into a Tempura style batter. It's almost like a crust of glass on the outside. It pulls the skin away from the meat, and the meat steams inside that crust and it is the most intense crunch you've ever had on chicken, It's really amazing."

There are others in the area including Ma'Ono that serve Korean fried chicken but O'Connor says his is more casual. "We're basically doing a Korean/American mashup of KFC. It's that kind of style. There's a new fast food in town that's sustainable, delicious and as organic as we can be."

Everything they have in their "to-go" packages is compostable.

It will be priced in the $12 range for a full meal for one which will include some biscuits and side dishes like Kim Chee, or mac and cheese. Thney will have toasted barley sweet tea on hand. Soju slushes flavored with leechee, peach, watermelon with some alcohol added. Canned beer (five local and five imported) and sake. They will even have champagne. "Why not?" laughed O'Connor, "they go together."

Some local cane sugar soft drinks will be available too.

Also on the menu will be rice bowls topped with chicken and a slow poached egg, some Kim Chee radishes.

Online ordering may be offered in after they get up and running and catering may come along in the future.

The interior is done in tasteful light color wood slats with internal LED lighting that gives the relatively small space a big airy feel. Menu boards will detail the offerings.

They will be open 11am to 11pm seven days a week.

"It's fun," said O'Connor," It's going to be awesome."