A 24-hour marinade, a low oven, oak smoke, then torched on the grill with a sauce made in the kitchen. Tap for the sound.
How it's made
It started with a question: how do you make chicken in Sydney that is good for you and still tastes incredible? Fried wasn't the answer. So Hyun built his own recipe from scratch — a 24-hour marinade, a low oven, oak smoke, sauces made in the kitchen — and opened Smoked by Million Chicken in Epping. Oven-smoked chicken was almost unheard of here. It still is. It's the whole point.
Chibap is chikin plus bap: chicken and rice. A popular Korean way of enjoying chicken — mix steamed rice with juicy chicken and our rich, flavourful sauce for the perfect combination of smoky, savoury and spicy. A Korean comfort food favourite: simple, satisfying, and full of flavour.
Rice cake and sausage, skewered and glazed. The snack every Korean road trip stops for, and it's on our menu.
Oak wood smoke, captured as a liquid (목초액) and worked into the chicken. Where the smoked flavour comes from.
Seoul's street-food classic: chewy rice cakes in a sweet chilli sauce, sold from carts and market stalls.
Boneless fried chicken tossed in a sticky glaze, a market favourite eaten by the cup.
Oven-smoked, not fried. Almost nobody does it this way — it takes a day longer and it's worth it.
Glazed on the grillFresh chicken, a full 24 hours in the marinade with ten fresh ingredients and spices. Nothing goes on the grill the same day it arrives.
Cooked low, at a set time and temperature, so the moisture stays in the meat instead of the fryer taking it out.
Oak wood smoke — 오크 목초액 — gives every chicken the same deep oak flavour, batch after batch.
Finished over the grill with a sauce made in our kitchen, so the glaze sets on the skin.
Out of the ovenMat Ganjang is our master soy — Korean soy with chopped vegetables and fruit, boiled for two hours. Every sauce on the menu grows out of it.
Order online for pickup from the store nearest you.
