How One of NYC's Most Successful Restaurateurs Risked $10 Million on Fried Chicken — Mise En Place

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 Michelin-starred 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. nnFor more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s nnCredits: nProducer: Daniel GeneennDirectors: Daniel Geneen, Murilo FerreiranCamera: Murilo Ferreira, Nick MazzocchinEditor: Christian Morenon nExecutive Producer: Stephen PelletterinSupervising Producer, Operations: Stefania OrrùnSupervising Producer, Development: Gabriella LewisnAudience Engagement: Frances Dumlaon---------------------------------------------------------------------------------------------------------- nFor more episodes of 'Mise En Place', click here: https://trib.al/yMbuEJgnnEater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.nnSubscribe to our YouTube Channel now! https://goo.gl/hGwtF0