Tasty K serves up crispy Korean chicken and fries. (Photo by Hannah Pollock)
Looking for a crispy and savory snack or meal? Look no further than one of State College’s newest restaurants, Tasty K.
Located downtown at 325 E. Calder Way, Tasty K offers Korean fried chicken, rice and French fries. While the menu may be small, the flavors and textures pack a big punch.
Owner Andy Lee, who says he has “loved cooking ever since I was a child,” launched Tasty K late last fall. Lee is originally from South Korea and moved to the United States as a teenager. He came to State College to earn a business and marketing degree at Penn State and decided the town was the best place to open his business.
“There is no other place I feel more comfortable with starting a new business,” Lee says. “[I] love the people and the city itself.”
While there are other downtown establishments serving fried chicken, Tasty K sets itself apart with its unique prep and cooking techniques. Each piece is hand breaded with spices and double-fried, first at one temperature and then again at a higher temperature. The cooking method is traditional for Korean fried chicken and plays a big role in the crispy texture of each bite.
Lee and a colleague from the Korean Army developed the recipe diners taste in State College. The outside of Tasty K’s chicken is deliciously crispy while locking in the flavors of the soft and juicy meat. The flavors of the chicken can stand on their own, but Tasty K offers a sweet and tangy special sauce that enhances each bite.
The chicken is by far the star of the show, but the rice and French fry sides hold their own. The French fries are as crispy as the chicken. Accompanying the chicken and fries is the special sauce, a sweet and spicy (but not too spicy), orange-colored Gochujan traditional style condiment. Tasty K currently offers three meal sizes; the “Mini Tasty” and “Tasty” both come with special sauce and choice of rice or French fries and are good sizes for one person. The “We Are Tasty” is the perfect option for two.
For Lee, Tasty K is a way to unite people and create connections. He prioritizes community, a trait which attracted head chef Benjamin Hamby to the business. Hamby has worked in the restaurant and food industry for more than 20 years. Conversations with his food industry peers led him to start thinking about opening his own restaurant.
“The financial capabilities of doing so isn’t easily obtainable for the average line cook, so it was mostly a pipe dream,” he says.
Still wanting to explore the opportunities to open a business in the area, Hamby found the quaint blue building on Calder Way and thought it was a great location. There was a “For rent” sign in the window, further feeding into Hamby’s dream. He inquired about the space but eventually the sign disappeared.
Hamby says he was sad but saw the location would be a restaurant and was hiring cooks. The restaurateur turned out to be Lee, who was in the process of opening Tasty K.
Ironically, Hamby says he had taken an interest in watching videos of several Korean chefs’ approaches to Korean fried chicken and other dishes. He recalls experimenting with recipes and learning the techniques.
After meeting with Lee and seeing his business model, Hamby knew this was the right opportunity.
“[With] his approach to being community centric and his selfless and kindness-based approach to life, on top of the ironic coincides, I personally felt like perhaps fate brought us to work together,” Hamby says. “He took a chance on me, and me with him as well.”
The effort to build community at Tasty K is front and center. Tasty K welcomes everyone and offers free meals for those in need. There is also a fund for meals donated by other customers. They’ve also worked with campus groups like the Asian Undergraduate Student Association and Korean Graduate Student Association to provide food for events.
“Andy’s vision, his enthusiasm, fairness and recognizing the potential in people and places and his willingness to adapt and improve to create the best versions of the business for the employees, the customers and the community is why I decided to work there,” Hamby says. “I love working with my coworkers as well. Everyone is so kind.” T&G
Hannah Pollock is a freelance writer in State College.
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