Knockout Korean Fried Chicken in Chula Vista's Broadway corridor fries every piece to order using a proprietary gluten-free rice-flour batter developed after the founders studied the technique in South Korea. The never-frozen chicken program runs through a double-fry process that produces a shatteringly crisp exterior without the density of wheat-based batters, a Korean-specific frying method also anchoring the tabletop grill experience at Sura BBQ. Sauce options span soy garlic, gochujang, honey butter, and the house "angry" chili glaze — each brushed or tossed to order over bone-in pieces, wings, or the spicy chicken sandwich. The full-bird whole-chicken platter serves groups of four to six and pairs with sides including snow fries, pickled radish, and coleslaw. Soju cocktails and Korean draft beer round out the beverage program in a dining room backed by K-pop music videos, a cultural-immersion format complemented by the craft-beer scene at Novo Brazil Brewing - Lane Ave. The rice-flour batter — sourced from a dedicated mill and prepared in a facility that also processes wheat — achieves a crunch-to-moisture ratio calibrated for the 30-minute delivery window across the 91910 zip.