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OUR CHEF MAKES THE CORE OF EACH DISH FROM SCRATCH, USING HALAL CHICKEN AND MINIMAL PROCESSED INGREDIENTS
From prep to finish, the chef makes batters, sauces, and key components in-house
House-made batter mix and house-made sauces are built for signature flavor and texture
We use halal chicken and strongly avoid pre-packaged or processed items except essential base ingredients
Our head chef Dean began his culinary journey at the age of 16, studying Japanese cuisine in Korea before building his career across a variety of professional kitchens.
After moving to Vancouver, he gained extensive experience working as a Head Chef in Japanese, Korean, Western, and Chinese restaurants, developing a well-rounded understanding of global cooking techniques and flavors.
He later worked at the renowned Fairmont Hotel, where he further expanded his expertise in large-scale culinary operations, high-end dining, and catering.
In 2017, he founded Chicking Korean Fried Chicken, bringing together years of culinary experience and leadership in the kitchen. His creations quickly became a highlight at the Richmond Night Market, where guests could experience the flavors and techniques he developed throughout his career.