The Korean way of frying poultry distinguishes itself from that other KFC. Theirs is a double-fry method that melts all of the subcutaneous fat and renders all skin to the thinness of film, the crispness of burnt parchment. BBQ Chicken's "Olive Crispy Chicken" is golden, and as its title suggests, fried in olive oil. You wouldn't be able to tell it is, nor should you count on it being health food because of it. It's still fried chicken. The crust is akin to coral, similar in consistency as the Colonel's Extra Crispy, except it's light and ebullient when KFC's is leadened and greasy. Because it follows the Korean method, the skin has none of the residual chewiness that its American cousins do. The skin disappears into the breading. Beneath it all, the meat is unseasoned. The crust carries all the flavor, a subtle saltiness and a hint of garlic that goes perfect with rice. As all Korean fried chickens meals go, cubed radish pickles come as palate cleansers and BBQ Chicken's is on the sweet side.