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US SALES
For US sales, please follow the link below to our US distributor
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Great fried chicken starts with great local produce. That’s why we choose Irish free-range chicken, sourced from local producers who care deeply about welfare and quality.
We’ve been working with SicĂn Sásta since 2019 -  an Irish-owned, Ireland-produced chicken brand by Carton Bros.
Free range birds yield meat that is naturally juicy and tender. By taking the time to raise our birds the right way, we make sure that the second you take a bite, you’ll taste the difference immediately.We don't leave chicken sitting under heat lamps waiting for an order ticket. Every wing, burger, and nug is dipped, coated, and fried fresh to order.
The second the kitchen receives your order, the chicken gets dipped, dredged and dropped straight into hot oil This preparation means the chicken stays juicy while keeping the exterior exceptionally light and crispy. When your food arrives at your table or door,
We’re proudly Irish-born, Dublin-owned and obsessed with Korean food culture. So what better way to combine the two together than pairing authentic Korean fried chicken techniques and pairing them with local Irish produce?
Korean fried chicken is famous for its light, ultra-crispy shell unlike traditional American-style fried chicken which often uses a heavy batter. Getting that texture right became important to us.
Our process starts 16 hours before the fryer even turns on. We steep our fresh free-range chicken overnight in a rich buttermilk brine with spicy, fermented gochujang paste. That 16-hour bath locks in moisture, seasons the meat right to the bone and guarantees every single bite is succulent and packed with flavour before it ever hits the oil.
Every spice blend, marinade, and flavour profile has been tested and developed by our co-founder and head chef, Garret Fitzgerald, to create the ultimate balance of sweet, salty, tangy, and spicy notes.
With over 17 years of experience in restaurant kitchens, Garret has turned his obsession with fried chicken into a full-time pursuit. He spends months endlessly testing new recipes, combining authentic Korean ingredients with Irish produce to build bold, new flavours you won’t find anywhere else.
Every single piece of chicken starts with twice-fried, 100% Irish free-range chicken breast served in an Amish bun with our crisp house pickles. From here, Garret’s sauce work takes the wheel. From our house-made ssamjang cheese sauce dripping off our KimCheese and the Good Good burgers to our fiery Korean Hot sauce in the Classic, every element is balanced to complement the richness of fried chicken without overpowering it.
It’s not all about burgers at Chimac either.
Our Chimac Poutine with hand-cut chips are tossed in aromatic Szechuan spice and drenched in rich Adobo gravy, sriracha candied bacon and generous drippings of ssamjang cheese sauce to crunchy sides like our Panko Fried Pickles with pickleback mayo, every dish gets the same thought and care.
And just like us, the menu never sits still. We regularly introduce limited-edition specials to play around with seasonal ingredients, new sauces and flavour pairings.
Like the Margarita wings tossed in a sticky tequila-lime glaze with Tajin, our take on the Chicken Caesar Wrap with gochugaru kale and sriracha candied bacon or the zesty Yuzu pepper wings with miso mayo. These rotating specials gives our kitchen a playground and a reason for YOU to come back every few weeks to see what Garret and our chefs have been cooking up.
Sauce isn't an afterthought at Chimac, it’s central to everything we do.
Our sauces started right in our restaurant kitchen. We didn’t plan to launch a retail business but people kept asking if they could buy them to take them home. So we eventually bottled them up for you to enjoy with dinners, dunk your pizza crusts in or slather over Sunday roasts.
We didn’t change the recipes for retail either. They’re cooked in small batches
- K-BBQ: A rich, savory, and complex dark sauce packed with depth.
- Sriracha Caramel: The ultimate sweet-and-spicy balance with a buttery finish.
- Korean Hot Sauce: Bold, vibrant, and packed with authentic gochujang kick.
Turns out, people far beyond Aungier Street loved them too. Our sauces have built a dedicated following of their own across Ireland, so much so that you can now pick up bottles to take home. We’ve also picked up a couple of trophies along the way like Great Taste Awards and Blas na hÉireann
trophies. You can also find Chimac bottles sitting on retail shelves in over 18 counties across Ireland!What makes Korean fried chicken different?
In South Korea, fried chicken is the centre of social hang outs so it’s typically paired with cold beer. It’s a combination known as chimaek, a mashup of chikin + maekju, the Korean word for beer. The whole gathering of friends and family around a table of delicious, hot chicken and cold drinks gave our brand its name.
Korean fried chicken emphasizes two key elements: an ultra-thin, crackly skin achieved through specialized battering methods, and rich, vibrant glazes applied immediately after frying.
We’re not here to claim we’re a long-time Seoul chimaek spot. We’re proudly Dublin-born and Irish-owned, taking those brilliant Korean food culture principles and pairing them with prime Irish produce to give Dublin a unique, local take on a global favourite.
