Eager customers waiting in lines for Korean fried chicken yesterday at the opening of Bok A Bok Fried Chicken (1521 SW 98th St, Suite D.) in White Center.

Former Skillet and Roux chef, Brian O'Connor, opened the restaurant with partners that include Jael DeLeonardis with hopes to make their mark in the growing White Center restaurant revitalization.

By mark, O’Connor means the “Crunchiest Korean fried chicken you've ever tasted.” His chicken is air dried after it’s drenched in cornstarch then set in Tempura style batter before the fryer. Thighs, wings, drumsticks and breast strips are all served with four chili hot sauces, sesame soy garlic sauce, Bok A Bok Ranch and Korean BBQ.

But chicken is not all O’Connor is offering, per se. Chef O’Connor is classically trained in French cooking, but has worked with many different cuisines, and he brings that to the table with four sandwiches, two of which are the Sesame Soy Garlic Chicken Sandwich and the Yuzu Green Chile Chicken Sandwich. A fan favorite is the Korean BBQ Chicken Sandwich, which is gochujang BBQ sauce, ginger cabbage slaw, and fresh herbs over chicken on a soft bun.

O’Connor offers pairing his medley of chicken preparations with a smorgasbord of sides. Among them are Korean/American infused favorites like kimchi mac n’ cheese and sweet potato tots with Korean chili salt.

Yuzu Green Chile Chicken Sandwich with kimchi mac n’ cheese. Yum.

All of these Bok A Bok items are around $12 or less.

O’Connor told the West Seattle Herald before the opening that he’s aiming to create a kind of Korean/ American “KFC style,” and customers showed their liking waiting in lines that ran out the door at times on opening day.

"It's fun," said O'Connor.