Dining
BY DUSTIN BUTLER
Wings ($15.95) are served with cabbage slaw and a choice of two sauces or dry rubs.
DUSTIN BUTLER COMMUNITY IMPACT
The platter ($28.95) features eight pieces of chicken in four of the restaurant’s most popular avors.
COURTESY NO. 1 PLUS CHICKEN
No. 1 Plus Chicken serves up Korean fried chicken
No. 1 Plus Chicken owner Sungrae Jeong took over as owner in September 2023.
Large portions and authentic avors are in store for diners at Richardson’s No. 1 Plus Chicken, owner Sungrae Jeong said. The backstory Jeong previously worked as a point of sale techni- cian and No. 1 Plus Chicken was one of his clients. Jeong was impressed with the restaurant and began negotiations to purchase the business from its previous owners. “I think the taste of the chicken is really good,” Jeong said. “It’s the reason I [bought] the restau- rant. It’s di erent from other restaurants.” What’s special about it? Many of the spices used to create the marinades
and avors are imported from Korea, Jeong said, giving the food an authentic avor. Additionally, Jeong said the restaurant only uses fresh chicken. According to the restaurant’s website, the chicken marinates for 48 hours and is fried twice. Wings are served with cabbage slaw and there are several house-made sauce and dry rub options available. What’s on the menu? The restaurant specializes in Korean fried chicken and other Korean fare, Jeong said. One of the most popular menu items is the green onion chicken, which features shredded green onions served over chicken nuggets and topped with a house-made green onion sauce.
DUSTIN BUTLER COMMUNITY IMPACT
E. BELT LINE RD.
N
2115 E. Belt Line Road, Richardson www.no1pluschicken.com
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