It's called Fuku, and it's in the East Village.
  1. After six months of intensive R&D in the 600-square-foot East Village birthplace of Momofuku, Inc., Chang is ready to unveil Fuku, home of the $8 spicy-fried-chicken sandwich and prototype for what the chef hopes will become a fast-food brand.
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  2. The obvious inspiration is Chick-fil-A, which Chang grew up eating in suburban Virginia, but he’s also a vocal fan of In-N-Out for its unique corporate culture as much as for its burger.
  3. Chang describes Fuku as “our attempt to sort of honor the great fried-chicken places and fast-food concepts out there, to do our version of that, and hopefully, to make it better.”
  4. Chang will focus on one core sandwich: Chicken thighs that have been marinated in habanero purée, coated in buttermilk, dredged in a spice blend, and deep-fried, then tucked inside a — what else? — Martin’s potato roll with pickles and butter.
  5. Of course, this being Momofuku, the chicken is sustainably sourced from a network of small farms, the rolls are steamed (not unlike the bao that earlier models were served on as an occasional Noodle Bar special), and the butter is laced with fermented-chickpea flavor from Chang’s culinary lab.
  6. Other than that, there will be fries and a seasonal vegetable salad (“the healthy option that I don’t anticipate anyone ever really ordering,” says Chang).
  7. “Everyone’s concerned with eating healthy these days, but people are still going to want to eat something that’s not so healthy once in a while," he says. "We want to be that solution.”