The kitchen dry-brines its chicken before frying, a technique that sets the bird apart from the soy-garlic and gochujang-glazed variants standard across the city. Tongdak serves the Korean diaspora community and the broader Downtown market seeking fried chicken beyond North American preparations side dishes and sauces grounded in Korean flavour profiles rather than fusion compromise. The signature offering is the whole bird in soy-garlic glaze, finished with sesame and scallion, a straightforward execution that lets the brining and frying technique stand as the calling card. · No website yet.