"Unlike the Colonel’s KFC, Korean fried chicken does not rely on a heavy batter. Just a light dredging of corn starch or rice flour will do. Typically, Korean fried chicken is coated in a thick, sweet, spicy sauce." (Crosscut)
Seasoning Pupa, but I stuck to the chicken wings. I liked the wings better than most, and thought they indeed had a very nice balance of sweetness and spiciness. For drinks, I stuck with a safe dive bar order (Jack and Coke). If you go, it's nice to have it on your GPS, as despite the distinctive name, it's not easy to pick out from the highway. For me, the wings were not distinctive enough themselves to frequently justify a drive to Federal Way, but the atmosphere -- and the egg, which for some reason tastes much better than a normal fried egg -- make it worth at least checking out.
"Typically found in Korean bars, not restaurants, the succulent dish is sold throughout South Korea but relegated mostly to suburban strip-mall hangouts in the Seattle area." (Ibid)
Est. ? - Building constructed: 1974
Previous bars in this location: None known
Reviews: gastrolust - chowhound - crosscut - yelp