Chimac is the love child of a fried chicken obsession. It’s seen thousands of hours pored over a fryer, years researching methods and an insatiable hunger for chicken that’s better, tastier, crispier. We crave perfection. It means we brine our chicken for at least 18 hours and double fry for that extra crunch. Chimac comes from “chi”, short for “chikin” plus “mac” from "maekju", Korean for beer.