Can you turn fried chicken into a fine dining dish? That's what restaurateur Simon Kim and chef SK Kim are betting on as they open Coqodaq, their new Korean fried chicken restaurant in NYC. Seven years after opening Cote, the first Michelinstarred Korean barbecue restaurant, Simon and SK are trying to replicate their success with fried chicken. Follow the duo from the test kitchen, where the chefs perfect their frying methods, to their soft opening, where they served the signature $38 fried chicken bucket with Korean banchan, condiments, and noodles.

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Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Nick Mazzocchi
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Supervising Producer, Operations: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao

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