This modern fast-food joint serves up incredibly juicy fried chicken with a unique Japanese twist, plus enticing sides and craft beer, though be ready for a wait!
"There’s a lot of great fried chicken in this town, but nothing quite like the golden-brown bird at this counter-service spot in DTLA. It’s battered and fried just like the stuff you’d find at a Southern restaurant, but seasoned with soy, ginger, and garlic for a Japanese twist. The result is perfectly thick, extra-crunchy chicken skin that audibly crackles as you tear into each juicy piece. As for sides, their curry creamed corn, soy-glazed yams, and dashi-braised collard greens are all winners. Order a six-piece bucket of chicken for two at the counter, throw in a side of spicy mayo, and seat yourself in the dining room for a long lunch—and yes, the crunchy skin on your leftovers will hold up the next day. " - Nikko Duren
"Some Americanized fried chicken spots serve these styles with Japanese side dishes and pickles — Pikunico in Los Angeles and Tokyo Fried Chicken in Monterey Park, California, serve theirs with cabbage, grated pickled daikon, or dashi-braised collard greens." - Matthew Kang
"Tokyo Fried Chicken Co. is a stalwart spot for San Gabriel Valley fried bird. Offered as boxes, packs, or ‘just the bird’, the menu here is easily scalable for group outings or just one person." - Eater Staff
"Featured in the latest episode of LA Times’s Bucket List to unlock the science behind fried chicken." - Cathy Chaplin
"Tokyo Fried Chicken convinced that its bird is the juiciest, shatteringly crispiest kind to be found." - Eater Staff
