All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Hands are nature's silverware, as evidenced by early man's serrated pointer finger and forked thumb. Get back to your ancestral roots in sophisticated, hand-fed fashion with today's deal: for $5, you get $10 worth of Korean-style fried chicken, sandwiches, drinks, and more at Unidentified Flying Chickens. This Groupon is valid only at the Jackson Heights location. Lightly battered and twice fried, Korean fried chicken boasts a tender, meaty core lurking just under light, crispy tectonic plates of flavorful batter. Using fresh chickens, UFC cooks each serving to order, banishing the treacherous gaze of a heat lamp to the River of Wailing. Tender chunks of chickenry are then artfully daubed with either soy-garlic sauce, sweet and spicy sauce, pepper-flecked hot sauce, or barbecue mustard. UFC serves its whole birds ($19 for 3 pounds), wings ($10 for 10 pieces), drumsticks ($10 for 6 pieces), and combos ($18 for 14 pieces) alongside refreshing sides such as coleslaw ($1.75) and tangy Korean radish ($1.99). For patrons who prefer fingers footloose and sauce-free, a handful of salads, sandwiches, and burgers are also available. Though UFC's upstairs area has been cordoned off for carryout orders, sitting suppers can venture downstairs to the cozy dining room, which boasts dark-wood accents, green walls, and a flat-screen TV for patrons preferring a dining companion able to accurately quote Captain Ron.
The Fine Print
Promotional value expires Oct 22, 2011. Amount paid never expires. Limit 1 per person, may buy multiple as gifts. Limit 1 per visit. Dine-in and carryout only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Unidentified Flying Chickens
UFC’s lightly fried, thoroughly crispy, delicately sauced Korean-style fried chicken has been both praised and profiled by the New York Times and New York Magazine. Fresh cuts of meat fry in oil free of trans fat and cholesterol, pulling out the fat in the skin and leaving each piece without the build-up of grease that makes American fried chicken so difficult to properly throw. The resulting crunchy exterior gets doused in a coat of one of four sauces, including traditional Korean soy garlic or tangy American barbecue mustard.