You’ve seen the neon signs. Maybe you’ve even smelled that sweet, heavy scent of soy and garlic wafting across the parking lot on Pleasant Hill Road. But if you think you’ve already figured out the Korean fried chicken scene in Gwinnett, you’re probably wrong.
Basically, Choong Man Chicken Duluth—often just called CM Chicken—is doing something weird. Good weird. While every other spot is obsessed with the standard double-fry technique (which, don't get me wrong, is great), this place is literally putting their fried chicken into a charcoal kiln.
They call it Tikkudak. It’s their claim to fame. It’s also why your order takes twenty minutes.
The Tikkudak Mystery Explained
Let's be real: waiting for food is annoying. But at Choong Man Chicken Duluth, that lag time is actually a decent sign. Most Korean fried chicken is fried twice to get that shatter-crisp skin. CM goes a step further. After the second fry, they toss the chicken into a charcoal grill oven.
The result?
The grease gets rendered out. The sauce—whether it’s the Garlic Soy or the Red Hot Pepper—gets baked directly into the crust. It’s not just "sauced" chicken; it’s caramelized. It has this faint, smoky charcoal aftertaste that you just won't find at Bonchon or Pelicana.
Honestly, it’s a texture game. If you hate soggy wings, the Tikkudak is your holy grail. It stays crunchy even if you drive it all the way back to Lawrenceville in a humid takeout box.
The Snow Onion Situation (It's polarizing)
Then there's the Snow Onion. You’ve probably seen the photos: a mountain of thinly sliced raw onions smothered in a white, creamy sauce, sitting on top of perfectly golden chicken.
It looks... intense.
Some people think it's a salad. Others think it’s a crime against fried food. But here's the nuance: the onions are soaked in cold water first. This removes that harsh, "onion breath" sting and leaves them crisp and sweet. The "snow" sauce is a mix of mayo and yogurt—tangy, sweet, and surprisingly refreshing.
It sounds heavy, but it actually cuts right through the richness of the fried skin. If you’re someone who usually hits a wall after three wings because of the oil, the Snow Onion is basically a palate cleanser built into the meal.
A Quick Warning on Spice
Don't mess with the Red Hot Pepper unless you actually like the pain. It’s a Gochujang-based sauce that sneaks up on you. It’s not that "vinegar-sting" of a Buffalo wing; it’s a deep, fermented burn that lingers in the back of your throat.
If you want the flavor without the sweat, the Garlic Spicy is the sweet spot. It's got enough kick to let you know it's there, but you won't need a gallon of milk to finish your lunch.
What Most People Miss on the Menu
Everyone goes for the wings or the tenders. I get it. But the Chicken Gizzards at the Duluth location are actually a sleeper hit.
They prepare them "Tikku" style too.
If you’ve never had gizzards, they're chewy. Very chewy. But when they’re battered, fried, and then charcoal-baked in a soy glaze, they become these little nuggets of savory, smoky energy. They’re the ultimate "anju"—Korean for food that's meant to be eaten while drinking beer.
Speaking of beer, they do serve it here. It's a casual, K-pop-blasting vibe, perfect for a Friday night when you just want to put on a plastic glove (yes, they give you gloves) and go to town on some poultry.
The Logistics: Location and Vibe
You’ll find them at 2180 Pleasant Hill Rd, tucked into a strip mall that’s basically the epicenter of Korean food in Duluth.
🔗 Read more: Why 601 Biscayne Boulevard Miami FL 33132 United States is the Center of the Magic City
- Hours: They generally open around 11:30 AM and stay open until 9:00 PM or 10:00 PM depending on the day.
- Parking: It can be a nightmare on weekends. That lot is shared with a dozen other popular spots, so be prepared to circle the block.
- Service: It’s not fast food. Expect a 15-to-20 minute wait even for a simple order. They’re frying and baking this stuff to order.
Is It Worth the Hype?
Look, Duluth is crowded with chicken options. Thank U Chicken is right down the road. BB.Q Chicken is everywhere.
Choong Man Chicken Duluth holds its own because of that charcoal finish. It’s a different mouthfeel entirely. It feels a bit less oily, a bit more "cooked," and the flavor profiles—especially that golden curry—are distinct.
If you're a purist who wants a smooth, glass-like crunch, you might find their "craggy," American-style breading a bit much. But if you want a wing that tastes like it spent time over a fire, there’s no contest.
Actionable Next Steps
If you're planning a visit, here is how to do it right:
- Order the Garlic Soy Tikkudak. It's the baseline for what makes this place special. If you don't get a "Tikku" item, you're missing the point of the restaurant.
- Ask for the Snow Onion sauce on the side if you're worried about the crunch. It lets you control the ratio.
- Check the lunch specials. If you're there on a weekday, they often have smaller portions that won't put you into a complete food coma before 2:00 PM.
- Go with a group. The portions are notoriously huge. A "half" chicken is usually enough for two people, especially if you add a side of those Monster Fries (which are covered in a sweet and salty cheese powder).